Quinoa and Wild Rice Pilaf

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Quinoa and Wild Rice Pilaf

 

1 cup wild rice

1 cup quinoa seed

1/3 cup chopped veggie bacon

1 tbsp. margarine or vegetable oil

1/2 cup celery

1 onion, chopped

1 cup sliced mushrooms

 

Wash the wild rice in a wire strainer and run cold water over it.

In a large heavy saucepan, cook the wild rice in 4 cups of boiling water. Bring

to a boil, cover and simmer over low hear for about 1 hour, until all the water

has been absorbed. During the last 15 minutes, add quinoa and, if the rice is

almost dry, 1 additional cup of boiling water.

While the rice is cooking, fry the bacon in a pan. When crisp, remove and drain.

Melt the margarine in a skillet and add the celery, onion and mushrooms; sauté

for about 5 minutes.

In a casserole, combine the vegetables and bacon with the rice and quinoa

mixture. Microwave on high for 10 minutes or bake in a preheated 350 degree oven

for 30 minutes.

Makes 6 1/2 cups.

Calories 121, Fat 2 g, Carbs 21 g, Fiber 2 g.

 

 

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