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Quinoa and Wild Rice Pilaf

       2 cans Canoe brand wild rice

       2 cups quinoa

       2 cups vegetable broth

       1/2 large red onion, diced small

       2 bay leaves

       1 cup pecans

       2 Earl Grey tea bags (or 1 tsp. loose Earl Grey tea in a tea ball)

       1 cup dried cranberries

       4 green onions, chopped fine

       1 tsp. salt

       1/2 tsp. freshly ground black pepper

       2 tbs. butter (optional)


Add the quinoa, broth, red onion, and bay leaves to a large saucepan, and bring to a simmer over medium-high heat for about 2 minutes. Cover, and reduce the heat to low. Cook for about 10 minutes, stirring occasionally, until the quinoa soaks up all the liquid. Then remove from the heat, and let it sit, covered tightly, for 5 minutes.

Roast the nuts in a small pan over low heat, tossing them around occasionally, for about 10 minutes or until brown. Roughly chop the toasted nuts with a large kitchen knife.

Put the tea bags and cranberries in a bowl, and pour 1/2 cup boiling water over the top, and steep for 4 minutes while the tea brews, then remove the tea bags and continue steeping the cranberries until they plump up (about 15 minutes).

When the quinoa is ready, discard the bay leaves. Add the cranberries and 1/4 cup of their liquid to the rice, along with the nuts, green onions, salt, pepper, and wild rice. Add butter (optional), and mix everything together. Transfer the pilaf to a large serving dish, and serve.

Serves 12.