QUINOA AND RICE PILAF
Here's how to cook quinoa with rice: Put them in the pot together and let them simmer until tender. It's really as simple as that! Use the fluffy grains as a side dish or base for a grain bowl. Or try our favorite way to enjoy them -- sprinkled into a salad for a hearty lunch.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.
RICE AND QUINOA BREAKFAST PUDDING
A warm breakfast pudding with more texture than regular oatmeal. It tastes great the same day you make it, and heats up well for those rushed work mornings. Top with blackberries, blueberries, dried cranberries, raisins, toasted coconut, or nuts.
Provided by Lindsay Wilbanks
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
- Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
- Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.
Nutrition Facts : Calories 494.8 calories, Carbohydrate 86.6 g, Cholesterol 93 mg, Fat 8.7 g, Fiber 7.6 g, Protein 14 g, SaturatedFat 1.1 g, Sodium 1338.4 mg, Sugar 22.5 g
BREAKFAST RICE PUDDING
Steps:
- Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.
Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 91mg sodium, Carbohydrate 54g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
QUINOA PUDDING
Pair this lighter version of rice pudding with your favorite dried fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, until tender, 12 to 14 minutes.
- Meanwhile, in a medium bowl, whisk together sugar, honey, eggs, cardamom, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins and apricots.
- Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface directly with plastic and refrigerate until cool, at least 2 hours and up to 2 days.
Nutrition Facts : Calories 226 g, Fat 2 g, Fiber 2 g, Protein 9 g
QUINOA "RICE" PUDDING
Make and share this Quinoa "rice" Pudding recipe from Food.com.
Provided by Mommy Chef 27
Categories Grains
Time 46m
Yield 7 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring the Quinoa and water to a boil, cover and reduce heat, cook for 20 minutes or until Quinoa is done.
- Stir 1 1/2 cup milk and sugar into the Quinoa and cook until thick and creamy, about 20 minutes. If using raisins add in the last few minutes.
- Combine 1/2 cup of the milk with egg, beat well. Stir into Quinoa mixture and cook, over low heat, for two more minutes.
- Remove from heat, stir in the butter and vanilla.
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QUINOA RICE PUDDING (LOW SUGAR) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
4.9/5 (12)Total Time 20 minsCategory Dessert, SnackCalories 226 per serving
- Rinse and drain the quinoa and place in a small pot. Add most of the milk and bring to the boil stirring often. Lower the heat and simmer for 10 minutes stirring frequently.
- Add the vanilla, maple syrup, cinnamon, pinch of salt and the rest of the milk and continue simmering for 5-6 minutes until the pudding has thickened and the quinoa is fully cooked. If you need to cook it a little longer add a splash of milk or water as the mixture will thicken further.
- Remove from the heat, stir through the mascarpone and serve hot. Alternatively chill before serving.
HEALTHY BREAKFAST RICE PUDDING - DARN GOOD VEGGIES
From darngoodveggies.com
5/5 (1)Calories 282 per servingCategory Breakfast
- Add the mashed banana, almond milk, coconut milk, maple syrup, and salt, to a large saucepan and bring to a simmer.
- Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
- Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.
CREAMY QUINOA PUDDING • FIVEHEARTHOME
From fivehearthome.com
5/5 (23)Calories 254 per servingCategory Breakfast
- In a medium (approximately 3-quart) pot, combine quinoa, coconut milk, maple syrup, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 25 minutes, stirring about every 5 minutes.
- Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat.
- Pour into bowls and allow to cool for a few minutes before serving (pudding will continue to thicken as it cools). Sprinkle with additional cinnamon, if desired.
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