Quinoa and Rice Sweet Potato Pilaf
If you’re anything like me, making easy meals is a must. I have a busy family, and although I’d like to dine out, all my family members prefer home-cooked meals. Who doesn’t? They taste better.
Have you ever tried a pilaf? It’s super simple and involves cooking rice in stock with added ingredients. It’s popular in the middle east, eastern Europe and South America.
In this dish, I have mixed rice with quinoa. It gives an extra dimension to the dish but also brings in some protein (approx. 8 grams in a cup of cooked quinoa), and if you use chicken broth, you’ll get even more protein.
I hope you enjoy this dish.
Ingredients
1 tbls extra virgin olive oil (EVO)
1 medium onion, chopped
1 medium carrot, chopped
2 stalks of celery, finely chopped
1 medium sweet potato, peeled and cubed
¾ cup brown rice (uncooked and rinsed)
¾ cup quinoa (raw and rinsed)
3 cups vegetable or chicken broth
Salt and pepper to taste
Method
• Preheat oven to 180C
• Heat oil in a heavy-based casserole and add the onion, carrot, celery, sweet potato and sauté until tender.
• Add the quinoa, brown rice and broth and stir to combine.
• Place lid on casserole and place in preheated oven for 30-40 minutes or until liquid is absorbed and grains are tender. Serve.
