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seasonal recipe

Recipe for red and black quinoa pilaf with brown rice

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Chicken or vegetable stock adds richness to this red and black quinoa, a side dish for fish or poultry. If you cannot find both kinds of quinoa, use all white, or all of any color, or a blend of colors. The dish, which includes brown rice, has a wholesome, nutty taste.

2tablespoons olive oil
1small onion, finely chopped
1celery stalk, finely chopped
1carrot, finely chopped
cups chicken or vegetable stock
½cup long-grain brown rice
Salt and pepper, to taste
¼cup red quinoa
¼cup black quinoa
2tablespoons chopped fresh parsley

1. In saucepan over medium heat, heat the olive oil. Add the onion, celery, and carrot. Cook, stirring often, for 8 minutes, or until they soften.

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2. Stir in the stock and bring to a boil. Add the brown rice, salt, and pepper. Cover the pan, lower the heat, and simmer for 20 minutes.

3. Add red and black quinoa, and simmer an additional 15 minutes, or until the rice and quinoa are tender and the grains have absorbed the liquid.

4. Remove from the heat and fluff the pilaf with two forks. Garnish with parsley.

Allison Boomer

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