Ingredients
Scale
- 1 cup wild rice , rinsed
- 1 cup tricolor quinoa, rinsed
- 1tbsp extra virgin olive oil
- 1 tsp salt, divided
- 1/4 tsp turmeric
- 1/8 tsp ground black pepper
- 1/4 tsp ground cardamom
- 1 1/2 tsp lemon zest ( about 1 lemon)
- 4 tbsp dried cherries ( you can also use raisins or dried cranberries)
- 3 tbsp caramelized pecans ( optional)
Instructions
- TO COOK THE WILD RICE:
- Bring two cups of water to a boil. Add 1/2 tsp salt
- Add wild rice. Bring to a boil, cover and simmer for 40 minutes
- Remove from heat, drain and transfer to a large bowl
- TO COOK THE QUINOA:
- In a medium saucepan, heat olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it's well coated with oil. Add 1 cup water, 1/2 tsp salt, turmeric, black pepper, cardamom and lemon zest
- Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Remove from heat and set aside to cool slightly. Fluff it up with a fork and transfer to the large bowl with the rice
- Add sun dried tomato dressing (recipe follows)immediately while rice and quinoa are warm
- Before serving add dried cherries and pecans and toss well
Notes
This dish can be served hot, cold to at room temperature.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Side
- Method: Stove top
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 263
- Sugar: 6
- Sodium: 4
- Fat: 7
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 4
- Protein: 9
- Cholesterol: 0