Wild Rice, Quinoa and Corn
Servings
8
Servings
8
Ingredients
Instructions
  1. Place the wild rice in a saucepan and toast it over medium heat until the translucent grains of the white rice look white. Add the broth and bring to a boil. Cover, reduce the heat to simmer and cook approximately 45 minutes or until rice is tender.
  2. In another saucepan, toast the quinoa. When it begins to make little popping sounds, add the water, bring it to a boil. Immediately turn heat down to simmer and cover the quinoa. Cook 25 minutes. Do NOT salt the quinoa until after it cooks or the seeds (technically they are seeds rather than grains) will not pop open.
  3. Mix the wild rice with the quinoa, add the corn and green onion and mix.
  4. Season with salt and pepper, drizzle with 1–2 tablespoons olive oil and mix one more time.