Brown Rice and Quinoa with Apricots and Pistachios

Dine

  • PREP TIME: 0 MIN
  • COOK TIME: 0 MIN
  • TOTAL TIME: 0 MIN
  • SERVES: 0

Directions

  1. Put water in a RUSSELL HOBBS kettle and place the tea bags inside; set the kettle on the base and depress button to start brew.
  2. While tea is brewing, sauté the shallots and ginger in a saucepan with the oil over medium-high heat until caramelized.
  3. Add the packet of rice and quinoa, and sauté for about 1 minute. Then add the tea and simmer for about 10 minutes or until water has been absorbed.
  4. Remove from heat and stir in the apricots and pistachios. Season to taste with salt and pepper. Place in a serving dish and sprinkle the scallions on top for garnish.
Serving Tips:
  • Serve as a side dish to a Mediterranean meal – fresh fish, kababs, gyros, etc.
  • Put over salad greens, adding tofu or chicken

Ingredients List

  • 1 cup of water
  • 2-3 Earl Grey tea bags
  • 1 Tbsp. olive or avocado oil
  • 1 large shallot, thinly sliced
  • 1 Tbsp. minced ginger
  • 1 packet of Minute Rice Brown Rice and Quinoa
  • 7 dried apricots, diced
  • ¼ cup shelled pistachios, coarsely chopped
  • Salt and Pepper to taste
  • 2 scallions (green portion), thinly sliced on the bias