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Rice cooker Basmati and Quinoa

by Jonathan Cheung

Simple and easy rice and quinoa recipe makes a great side or a meal base. It is even delicious cold or added to a salad for lunch the next day!

[Total: 2 Average: 5]
Rice cooker Basmati & Quinoa

Ingredients

  • 3/4 cup/180mL Dainty Basmati rice
  • 3/4 cup/180mL Quinoa, rinsed and drained
  • 3 cups/750mL Vegetable or Chicken stock
  • 1 Carrot, peeled and diced
  • 1/4 cup/65mL Frozen, or fresh, Green Beans, trimmed and cut into 1/2 inch pieces
  • 1/4 cup/65mL Frozen, or fresh, Corn kernels
  • 2 tbsp Butter
  • Salt & Pepper
  • Garnish: fresh chopped green herbs of choice

Preparation

1

Place the Basmati rice and Quinoa into the bowl of your rice cooker. Add stock, butter, and vegetables. Close the lid and cook.

2

After cooking is done, allow to sit for 5 minutes on 'warm'. After resting gently fold together and season with salt and pepper. Serve.


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