Quinoa, Rice and Tomato Pilaf

By Leslie Blythe  ,   ,

January 9, 2018

This Quinoa, Rice and Tomato Pilaf is delicious and very nutritious. Cultivated in the Andes for over 5,000 years, quinoa (pronounced KEEN-wah) has been called "the mother grain" and "the gold of the Incas." Technically, it's not a grain but a seed, though it is used in virtually all the same ways as other whole grains. It's gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.​

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 - 8 Servings

Directions

1Purée the diced tomato, then place in a small saucepan with the chicken stock and bring to the boil. Add the stock cube and boil for 1 minute, then remove from the heat and set aside.

2Heat the olive oil and half the butter in a medium, wide-based saucepan over medium heat and cook the shallot and garlic, stirring, for 2 minutes. 

3Add the rice and quinoa and stir to coat well with the oil and butter. Pour in the tomato stock and bring to a simmer. 

4Stir in the thyme, then reduce the heat to low, cover the pan with a tight-fitting lid and cook for 15 minutes. 

5Remove from the heat. Fork through the remaining butter and season with salt and pepper. Replace the lid and allow to stand for 5 minutes before serving.

Recipe from The Karen Martini Collection, by Karen Martini, 2013

Ingredients

28 ounce can diced tomatoes

1½ cups chicken stock

1 vegetable stock cube

3 tablespoons olive oil

⅓ cup butter

4 shallots, finely diced

6 cloves garlic, diced

1½ cups basmati rice, rinsed

1 cup quinoa, rinsed

6 sprigs thyme, leaves pulled off

salt and pepper

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