BLACK RICE VS QUINOA RECIPES

Name: Cumin-Scented Quinoa and Black Rice
Prep time: 40 min
Total time: 40 min
Yield: 6 to 8 Servings
Ingredients: 1/2 cup short-grain black rice; 1 cup red quinoa, rinsed well; 1 bay leaf; 1/4 teaspoon kosher salt plus more; 4 tablespoons extra-virgin olive oil, divided; 1 small onion, finely chopped; 3 large garlic cloves, minced; 2 teaspoons cumin seeds; 3 tablespoons fresh lemon juice; 1/4 cup chopped fresh cilantro; 1/4 cup chopped flat-leaf parsley; 2 tablespoons 1' pieces chives; Freshly ground black pepper; 1 avocado, peeled, pitted; 1 lemon, cut into wedges

CUMIN-SCENTED QUINOA AND BLACK RICE RECIPE | BON APPÉTIT

Cumin-Scented Quinoa and Black Rice Recipe | Bon Appétit image

Cumin-Scented Quinoa and Black Rice Recipe

Provided by The Bon Appétit Test Kitchen

Total Time 40 minutes

Prep Time 40 minutes

Yield 6 to 8 Servings

Number Of Ingredients 15

Ingredients

1/2 cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
1/4 teaspoon kosher salt plus more
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced
2 teaspoons cumin seeds
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1' pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges

Steps:

Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25–30 minutes.
Meanwhile, combine quinoa, bay leaf, 1/4 tsp. salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 Tbsp. oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

CUMIN-SCENTED QUINOA AND BLACK RICE RECIPE | EPICURIOUS

Cumin-Scented Quinoa and Black Rice Recipe | Epicurious image

You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.

Provided by The Bon Appétit Test Kitchen

Total Time 40 minutes

Cook Time 40 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
1/4 teaspoon kosher salt plus more
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced
2 teaspoons cumin seeds
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1" pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges
Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

Steps:

Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

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