I have mentioned before that my family likes quinoa mixed with white rice. I try to use brown rice as much as possible, but old habits are hard to break, and white rice is one of them. At least I feel better about the nutritional value when I add whole grain quinoa to it.
I decided to add a few pecans to this recipe. Pecans are probably my favorite nut, and I love the smell and taste of them after they have been toasted. Toasting is a step that is easy to skip, but it makes so much difference in the flavor of the nuts and whatever you are adding them to.
For this recipe, I toasted them in a dry cast iron skillet. I prefer toasting them in the oven, though. To do that, spread the nuts in a single layer on a cookie sheet and bake them at 350 degrees for about 10 minutes. Remember to toast them whole and be careful not to burn them.
- ¾ cup white rice
- ¾ cup red quinoa
- ½ cup chopped onion
- ⅓ – ½ cup chopped red bell pepper
- 1 large clove, grated or minced
- ½ cup chopped toasted pecans
- chicken broth for the cooking liquid
- salt & pepper to taste
- Saute the onion, pepper and garlic until it begins to soften.
- Combine the rice, quinoa, onion, pepper, and garlic in a sauce pan.
- Add 3 cups broth. Bring to a boil and simmer about 20 minutes until the rice and quinoa are done.
- Fluff with a fork and stir in the pecans, salt, and pepper.
- In a pressure cooker, combine the rice, quinoa, onion, pepper and garlic along with 2¼ cups broth.
- Close the lid and bring to low pressure using high heat.
- Cook for 5 minutes, remove from heat, and let the pressure come down naturally. Fluff up the rice with a fork and stir in the pecans, and salt and pepper.