Quinoa and Wild Rice
  • 1/2cup wild rice
  • 1 1/2 tablespoons olive oildivided
  • 3 1/2cups waterdivided
  • 1pinch sea saltplus 1/2 teaspoon
  • 1 1/3cups quinoa
  1. Immerse wild rice in a bowl of cold water and scrub lightly with the palms of your hands; pour into a strainer to drain.
  2. Combine drained wild rice, 1/2 tablespoon olive oil, 1 1/2 cups water, and a pinch of salt in a 2-quart saucepan over high heat. Bring to a boil, cover, lower heat, and simmer 45 minutes. (At 20 minutes, begin preparation of quinoa.)
  3. While rice cooks, immerse quinoa in a bowl of cold water, scrub lightly with the palms of your hands for about 1 minute, then pour into a fine mesh strainer. Rinse under cold water; drain. In a 2-quart saucepan, combine 2 cups water, 1/2 teaspoon salt, and 1 tablespoon oil; bring to a boil over high heat. Add quinoa, cover, lower heat, and simmer 12 minutes. Remove from heat; with cover on, allow grain to steam 5–10 minutes. Remove cover and fluff grain with a fork.
  4. When rice is done, pour into a strainer and drain. Transfer quinoa to a serving bowl and gently stir in wild rice.