QUINOA RICE RED LOBSTER RECIPES

Steps:

• MINCE carrots and red pepper (separately), using a food processor, to yield 1/2 tablespoon each.
• INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf.
• BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice.
• ALLOW to boil for one minute.
• STIR and COVER.
• REDUCE heat to LOW; STEAM rice for 15 minutes.
• KEEP rice covered.
• REMOVE from heat and allow to stand for 10 minutes (covered).
• UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork.
• SERVE and ENJOY!

Steps:

• Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
• Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
• Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
• Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
• Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.