Reader Recipe: Indonesian Pilaf

Red quinoa adds a nutty kick to savory herbs and veggies
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Red quinoa adds a nutty kick to savory herbs and veggies

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

At home

Put veggies and spices in a zip-top bag. Store rice and quinoa in separate bags.

In camp

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.