This recipe is liked by 0 person(s). |
Ottolenghi Red Rice and Quinoa
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
1/4 cup | shelled pistachios |
1 cup | quinoa |
1 cup | stock |
1 cup | red rice, or wild rice or barley |
1 medium | white onion, sliced |
2/3 cup | olive oil |
1 | orange, grated zest and juice |
2 teaspoons | lemon juice |
1 | garlic clove, crushed |
4 | spring onions, thinly sliced |
1/2 cup | dried apricots, roughly chopped |
2 handfuls | rocket, (arugula) |
salt | |
black pepper |
Preheat the oven to 350F degrees. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.
Fill two saucepans with salted water and bring to a boil (1cup water, 1cup stock for quinoa), Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.
While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely.
In a large mixing bowl combine the rice, quinoa, cookied onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature.
Makes a large platter
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe