Heidi Swanson is a fan of Sri Lankan  Heirloom Red Rice. Here is a recipe from her collection that is perfectly matching with                                                            Heirloom Red Rice, blending well with Quinoa.

 

If you are interested in reading more about this recipe follow - Link

 

Ingrediants

 

• 1/4 cup shelled pistachios

• 1 cup quinoa

• 1 cup red rice

• 1 medium white onion, sliced

• 2/3 cup olive oil

• grated zest and juice of one orange

• 2 teaspoons lemon juice

• 1 garlic clove, crushed

• 4 spring onions, thinly sliced

• 1/2 cup dried apricots, roughly chopped

• 2 handfuls of rocket (arugula)

• salt and black pepper

 

Method

 

Preheat the oven to 350F degrees. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow cooling slightly and then chopping roughly. Set aside.

 

Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely.

 

In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature.