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  • Brown Rice–Quinoa Palau

    YIELD: 6 CUPS / 1.4 L
    TOOLS: You’ll need a large strainer and a heavy-bottomed, 3-quart / 3-L stockpot with a lid.

    In our house, we like to eat healthy and gravitate toward plant-based proteins. Quinoa, a high-protein seed, is just about the perfect source of protein, and it’s whole-family friendly when it’s hidden away in rice. Use white quinoa if you want it to blend in, or the multicolored variety if you want a prettier dish. When the family gobbles it up with their curry or dal, you’ll do as I do—sit back and smile.

    • 1 cup /190 g uncooked brown basmati rice, washed
    • 1 cup /170 g white quinoa
    • 3½ cups /830 mL water water

    1. In a large strainer, rinse the rice and quinoa. Quinoa sometimes has a bitter coating that has to be rinsed off, so this step is important. Some brands come pre-rinsed. Check the package.

    2. Combine all the ingredients in a heavy-bottomed, 3-quart / 3-L stockpot over medium–high heat and bring to a boil.

    3. Reduce the heat to low, partially cover the pot, and simmer for 15 minutes, until the moisture evaporates. Remove from the heat and set aside, fully covered, for at least 5 minutes. I find that this step really helps the rice absorb the extra moisture and fluffs it up.

    4. Transfer to a serving bowl and use immediately in your favorite curries and stir-fries or transfer to an airtight container and store in the refrigerator for up to 1 week. I like to freeze a batch to always have this mix on hand; it can be stored frozen for up to 3 months.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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