This is a great pilaf that incorporates both rice and quinoa. It is versatile and you can use any frozen vegetables you and your family prefer. The nuts can also be swapped according to preference and what you have on hand. One day last week I used walnuts, this time I used almonds – your choice. You can eat this as a main course for a vegetarian meal, or as a side dish.
Quinoa and Rice Vegetable Pilaf
1 cup quinoa
1 cup Jasmine rice
2 cups thawed frozen vegetables of your choice (I used mixed vegetables)
3 cloves garlic
2 bay leaf
6 cardamom pods
1 teaspoon panch puran
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 cups Water or Stock
½ cup toasted nuts (any one or mix of cashews, almonds, pine nuts, or walnuts)
chopped parsley for garnish
Rinse quinoa and rice with several changes of cold water, until the water runs clear. Cover quinoa with cold water and soak for 15 minutes
Heat the oil in a large frying pan and saute the panch puran for 2 minutes. Add bay leaves, cardamom, and cloves, and saute for another 2 minutes.
Add onion and cook until softened and lightly golden.
Drain quinoa; Add quinoa and rice and to the pan. Saute for 4-5 minutes.
Add 3 cups water, thawed vegetables, ground cumin, turmeric, and salt. Bring to a boil, cover, and simmer for 12 minutes over low heat. Add ¼ cup of water and cover. Turn heat off. Let stand, covered, 10 minutes before serving.
Note – to toast the nuts, add them with a bit of oil to an unheated, nonstick skillet. Turn heat to medium-high, and cook, stirring constantly, until they are just to the level of golden you like. Remove from heat immediately.
Spices – I used panch puran seasoning mix. I have previously used cumin seeds. In a pinch, you can use ground cumin (so you’d have to double the ground cumin in the recipe) or madras curry powder.
If you prefer all rice or all quinoa, you can use the same recipe, using 2 cups of either and none of the other.