Cumin-Scented Quinoa And Black Rice
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
45
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Black Rice (short-grain)1
Bay Leaf1 tsp
Kosher Salt (plus more)4 tbsps
Extra-Virgin Olive Oil (divided)1 small
Onion (finely chopped)3 large
Garlic Cloves (minced)2 tsps
Cumin Seed3 tbsps
Lemon Juice (fresh)1 cup
Cilantro (chopped fresh)2 tbsps
Chives (1-inch pieces)Directions:
1
Bring rice and 1 cup water to a boil in a small saucepan
2
Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes
3
Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan
4
Bring to a boil
5
Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes
6
Drain; return quinoa to hot saucepan
7
Cover and let sit for 15 minutes
8
Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl
9
Heat 2 tablespoons oil in a large skillet over medium heat
10
Add onion and cook, stirring occasionally, until soft, about 8 minutes
11
Add garlic and cumin and cook, stirring often, for 2 minutes
12
Add to quinoa
13
Add rice; mix well
14
Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives
15
Season to taste with salt and pepper
16
Cut avocado into wedges
17
Serve salad with avocado and lemon wedges
18
Bring rice and 1 cup water to a boil in a small saucepan
19
Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes
20
Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan
21
Bring to a boil
22
Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes
23
Drain; return quinoa to hot saucepan
24
Cover and let sit for 15 minutes
25
Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl
26
Heat 2 tablespoons oil in a large skillet over medium heat
27
Add onion and cook, stirring occasionally, until soft, about 8 minutes
28
Add garlic and cumin and cook, stirring often, for 2 minutes
29
Add to quinoa
30
Add rice; mix well
31
Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives
32
Season to taste with salt and pepper
33
Cut avocado into wedges
34
Serve salad with avocado and lemon wedges