Veggie Rice and Quinoa Pilaf with Almonds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Tbsp olive oil1 cup chopped carrots3 cloves garlic1 cup brown rice1/2 cup whole grain quinoa1-1/2 chicken broth1 cup white wine1 tsp salt1 tsp dried rosemary1/2 cup white rice1 cup frozen corn1/2 cup chopped almonds
Place olive oil in medium saucepan and add chopped carrots - saute for 5 min. stirring frequently making sure not to brown.
Add garlic to carrots and saute continuing to stir frequently for another 2 minutes.
Add brown rice and quinoa to carrots and garlic and saute stirring frequently until slightly browned (about 5 min.).
Slowly add broth or water, wine, salt and rosemary. Stir well and bring to a boil. Reduce heat and cover. Simmer 30 minutes. While rice is cooking lightly toast almonds in a dry medium fry pan and put aside.
Add white rice mixing well and cook covered for an additional 10 min. or until almost all liquid is absorbed.
Stir frozen corn and toasted almonds into the rice mixture making sure to mix well. Continue to cook covered for another 5 min.
Remove from heat and serve.
Serving Size: 12 Servings
Add garlic to carrots and saute continuing to stir frequently for another 2 minutes.
Add brown rice and quinoa to carrots and garlic and saute stirring frequently until slightly browned (about 5 min.).
Slowly add broth or water, wine, salt and rosemary. Stir well and bring to a boil. Reduce heat and cover. Simmer 30 minutes. While rice is cooking lightly toast almonds in a dry medium fry pan and put aside.
Add white rice mixing well and cook covered for an additional 10 min. or until almost all liquid is absorbed.
Stir frozen corn and toasted almonds into the rice mixture making sure to mix well. Continue to cook covered for another 5 min.
Remove from heat and serve.
Serving Size: 12 Servings
Nutritional Info Amount Per Serving
- Calories: 121.9
- Total Fat: 3.9 g
- Cholesterol: 0.6 mg
- Sodium: 323.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
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