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Categories:Viewed: 111 - Published at: 7 years ago
Ingredients
- 1/4 cup black or red quinoa
- 1 cup long grain brown rice
- 5 cups boiling water
- 1/2 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (Meyer preferred) or hot water
- 1/2 teaspoon Maldon salt flakes or other artisan salt
Method
- Preheat the oven to 350 degrees. Soak the quinoa in water for 5 minutes, then drain. Rinse the brown rice under tap water in a fine mesh colander for a few minutes. Boil 5 cups of water.
- In a casserole dish (which has a cover) add the quinoa, rice and sea salt. Mix evenly. Pour the boiling rice to cover completely the grains. Bake uncovered for 45 minutes. Then remove from the oven and drain most all the liquid off. Keep the oven on.
- Add the olive oil, lemon juice (or hot water), and Maldon sea flakes. Cover and return to the oven to bake for 15 minutes. Remove from the oven and let sit covered for another 15 minutes. Fluff and serve.
