Red Chard Pilaf
One of the reasons I love quinoa is because it is a complete protein source. Mixing it with the brown rice and pumpkin seeds gives it some great textures and flavors. The ingredients do not look exciting by themselves, but I think you will really enjoy this one. Give it a whirl!
Ingredients
4 clove(s) garlic
3 leave(s) swiss chard (red) (chopped)
1 cup(s) pumpkin seeds (raw)
½ cup(s) raisins
1 cup(s) quinoa (red)
1 cup(s) brown basmati rice
4 Tbsp apple cider vinegar
¼ tsp dulse
¼ tsp black pepper
(optional) fish or chicken (of your choice)
Instructions
- Gather your ingredients and preheat oven to 325.
- In a saucepan, bring 2 cups of water to a boil (for the rice). Add the rice and bring back to boil. Reduce heat and simmer (about 20-30 min or until water is absorbed).
- In a second saucepan, bring 2 cups of water and 1 cup of red quinoa to a boil. Lower heat and simmer (for 10-15 min or until water is absorbed).
- Place pumpkin seeds on baking sheet and place in oven (about 7-10 min). Remove from oven and set aside (I left mine in the oven to stay warm, but don’t let them burn).
- Chop the chard and peel the garlic.
- In a large skillet, add 2 Tbsp apple cider vinegar and sauté the garlic and chard in the apple cider vinegar over medium-high heat (about 3-5 min).
- Set sautéed chard aside in a bowl.
- In the large skillet, sauté the rice in 2 Tbsp of the apple cider vinegar (about 3-5 min or longer if you want your rice to have a little crunch to it).
- Add all the ingredients into the bowl with the chard (rice, red quinoa, pumpkin seeds, raisins, black pepper, and dulse).
- Mix well and serve with a side salad.
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