You are here

Wild Rice And Quinoa Salsa

Meal.Mates's picture
Ingredients
  Wild rice 1⁄2 Cup (8 tbs)
  Water 3 Cup (48 tbs)
  Salt 1 1⁄2 Tablespoon
  Quinoa 1⁄3 Cup (5.33 tbs)
  Peanut oil 1 Tablespoon
  Wild mushrooms 1 1⁄4 Cup (20 tbs), diced
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chopped italian parsley 2 Tablespoon
  Toasted pumpkin seeds 3 Tablespoon
  Pumpkin seed oil/Walnut oil 1 Tablespoon
  Adobo sauce 1 Teaspoon
Directions

Rinse the rice and place in a saucepan with 2 cups water.
Bring to a boil and stir with a wooden spoon.
Reduce the heat and simmer, covered, for 45 minutes to 1 hour, until tender and the water has evaporated.
If the water evaporates before the rice is done, add more as needed.
Remove from heat and let stand for 5 minutes.
In a separate saucepan, bring the remaining 1 cup water and 1 tablespoon salt to a boil, add the quinoa reduce the heat, cover, and cook until tender and the water has evaporated, about 12 minutes.
Heat the peanut oil in a large saute pan or skillet, season the mushrooms with 1/4 teaspoon salt and the pepper, and saute with the garlic over medium-high heat for 1 minute.
Transfer to a mix-ing bowl, add the cooked rice and quinoa the remaining 1/4 tea-spoon salt and the rest of the ingredients, and thoroughly combine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Rice

Rate It

Your rating: None
4.206665
Average: 4.2 (15 votes)