Recipe information
Yield
serves 8
Ingredients
2
tablespoons unsalted butter
1
small onion, finely chopped
1
1/2 cups jasmine rice, rinsed
1
/2 cup red rice, rinsed
1
cup quinoa, rinsed
3
/4 teaspoon coarse salt
Need to make a substitution?
Preparation
Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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