Best side dish Chef Maria Rodriguez-Carreño, Rockville, MD Cooking secret “My essential spices are chicken bouillon for savory flavors and cinnamon for sweetness.”
3/4 cup instant brown rice
1/4 cup red quinoa
1 tablespoon dried red bell pepper
2 tablespoons dried carrots
1/4 cup freeze-dried tomatoes
1/3 cup dried cabbage
1/4 cup freeze-dried zucchini
2 tablespoons dried onion
1/4 teaspoon dried garlic powder
1/8 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon dried ginger powder
1/2 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper
1 cube chicken bouillon
Put veggies and spices in a zip-top bag. Store rice and quinoa in separate bags.
Bring 2 1/2 cups of water to a boil. Add chicken bouillon and quinoa; simmer for five minutes. Add the contents of the veggie/spices bag to the pot, stir, and boil for another five minutes. Add the rice, stir, and boil for about 15 minutes or until tender. Serves 2.
Editor’s note: For easier prep, buy predried mixed vegetables from sources like packitgourmet.com. Also, to make a heartier meal, mix in chicken, salmon, cashews, or chickpeas.