Green Goddess Rice

Green Goddess Rice

Ingredients:

½ cup quinoa

½ cup brown rice

1 cup vegetable broth

3 cups water

1 clove garlic – minced

¼ cup green onion – sliced thinly

1 medium zucchini – shredded (I use the large cheese grater)

½ can artichoke hearts in water – drained and chopped into 1/4ths

½ cup frozen peas – dethawed

1/3 cup pistachios

1/3 cup parmesan cheese

1 ½ tablespoons extra virgin olive oil

Fresh basil leaves or fresh citrus oregano tastes great too

Directions:

Rinse and drain the quinoa and rice. In a large pot, heat the olive oil. Add the onion and garlic. Sauté for 1 minute over medium heat. Add the quinoa and rice. Lower heat to medium-low and stir to toast for 3 minutes. Slowly add the vegetable broth and water. Bring to a boil and then lower heat to low.

Cover and simmer for 15-18 minutes (until tender).  You may need to add more water as the rice cooks and absorbs the liquid.

Meanwhile, shell the pistachios and toast in a pan over low heat for 5 minutes, stirring occasionally.

Once the rice is done cooking, turn the heat to low. Add the green onion, pistachios, shredded zucchini, dethawed peas, and artichoke heats. Season with salt and pepper. Mix well and make sure all the ingredients are heated throughout. Serve and top with shredded parmesan cheese and fresh herbs.

Green Goddess Rice

Ingredients:

½ cup quinoa

½ cup brown rice

1 cup vegetable broth

3 cups water

1 clove garlic – minced

¼ cup green onion – sliced thinly

1 medium zucchini – shredded (I use the large cheese grater)

½ can artichoke hearts in water – drained and chopped into 1/4ths

½ cup frozen peas – dethawed

1/3 cup pistachios

1/3 cup parmesan cheese

1 ½ tablespoons extra virgin olive oil

Fresh basil leaves or fresh citrus oregano tastes great too

Directions:

Rinse and drain the quinoa and rice. In a large pot, heat the olive oil. Add the onion and garlic. Sauté for 1 minute over medium heat. Add the quinoa and rice. Lower heat to medium-low and stir to toast for 3 minutes. Slowly add the vegetable broth and water. Bring to a boil and then lower heat to low.

Cover and simmer for 15-18 minutes (until tender).  You may need to add more water as the rice cooks and absorbs the liquid.

Meanwhile, shell the pistachios and toast in a pan over low heat for 5 minutes, stirring occasionally.

Once the rice is done cooking, turn the heat to low. Add the green onion, pistachios, shredded zucchini, dethawed peas, and artichoke heats. Season with salt and pepper. Mix well and make sure all the ingredients are heated throughout. Serve and top with shredded parmesan cheese and fresh herbs.