Cook the brown rice and quinoa separately (they’ll keep their integrity that way). Then stir in sauteed mushrooms and plenty of parsley. All three components can be cooked in advance and reheated together in a low oven.
|2½||cups water (for the rice)|
|Salt and pepper, to taste|
|1||cup long-grain brown rice|
|½||cup red quinoa|
|1||cup water (for the quinoa)|
|2||tablespoons olive oil|
|1½||pounds mixed mushrooms (shiitake, crimini, baby portobello), stemmed, caps thinly sliced|
|¼||cup chopped fresh parsley|
1. In a large saucepan, bring the 2½ cups water for the rice and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 40 to 45 minutes or until the rice is tender.
2. Meanwhile, in a skillet over medium heat, toast the quinoa for 3 minutes, stirring constantly. Transfer to a bowl.
3. In another saucepan, bring the 1 cup water for the quinoa and a generous pinch of salt to a boil. Add the quinoa, lower the heat, and cover the pan. Simmer for 20 minutes or until tender.
4. In the skillet over medium heat, heat the olive oil. Add half the mushrooms, salt, and pepper. Cook, stirring often, for 3 minutes or until the mushrooms collapse. Add the remaining mushrooms and cook, stirring often, until they release their liquid and the liquid evaporates.
5. Add the mushrooms to the rice with the quinoa. Stir well. Taste for seasoning and add more salt and pepper, if you like. Stir in half the parsley. Transfer to a bowl and garnish with the remaining parsley.