This variation on traditional rice pilaf is a nice change from the usual. The addition of rainbow quinoa gives the rice a fiber boost and a nice textural contrast. With just a hint of red, green and yellow bell pepper to liven things up, this is a side dish that you will want to add to your rotation.
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4 Servings
Ingredients:
- 1/2 cup long grain white rice
- 1/4 cup rainbow quinoa
- 1-1/2 cups gluten free chicken broth
- 1/2 cup bell pepper and onion, cut into small dice
- 3/4 tsp. chive seasoning (or seasoning of choice)
- olive oil
- butter
- fresh chives, for garnish
Preparation:
Cook the diced pepper and onion in 1 tsp. olive oil and 1 tsp. butter until liquid is mostly evaporated. (Hint: I buy frozen bell pepper strips to have on hand for recipes that only require a small amount.)
Bring chicken broth to a boil in a small saucepan with lid. Add 1 tsp. butter, the rice, quinoa and seasoning. Cover, reduce heat to low and simmer 20 minutes.
When finished, stir in the cooked peppers and onions. Garnish with fresh chives before serving.
Look what a beautiful backdrop it makes for my pork tenderloin and zucchini! So delicious and easy.
Can you use brown rice?
I chose long grain white rice for this dish because it cooks in the same amount of time as the quinoa. If you prefer to use brown rice, you will need to start the rice 20 minutes ahead, then add the quinoa for another 20 minutes.
Notes ♪♫ Quinoa is one of those grains that are at higher risk of cross contact with gluten grains, both in the field and during processing and packaging. To be safe, I always look for the gluten free label.
