Quinoa & Brown Rice
in the Crock Pot
This dish is very easy to make – right up my alley – and you can get it going once the kids get home from school, meaning less panic at dinner time.
Ingredients
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1 cup of brown rice (preferably soaked in water the night before to remove phytic acid)
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1 cup of quinoa
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3 ½ cups of bone broth or chicken stock – remember read your labels first! (you can just use water)
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1 onion diced
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1 clove garlic, crushed
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Salt and pepper
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Herbs and spices (I used mixed herbs)
Method
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Rinse the quinoa under cold water (I don’t have a fine mesh sieve, so I just use one sieve inside the other, to save the quinoa escaping). Rinsing removes it’s natural coating – saponin – which can make it taste bitter or soapy)
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Rub oil over the bottom and sides of the crock pot to prevent sticking (I used coconut)
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Put all ingredients in the crock pot, and cook on high for 2-3 hours (or 5 on low)
You can get fancy right away and put other ingredients in the crock pot at the same time as you put the rice/quinoa in – chopped celery, courgette, spinach, grated carrot, can of toms replacing one cup of the stock, etc.
Just before it was ready, in a fry pan, I cooked up a few slices of chopped bacon, celery and baby toms and stirred it all in at the last minute, along with a big bunch of finely chopped spinach.
Served with a side salad and eggs (if necessary) and you're good to go.
Cook double and serve it in a different way a few nights later, or make extra for lunches and mix through a salad.