Rice and Quinoa Pilaf made Gluten Free
This pilaf is a great addition to any meal. Loaded with fiber and flavors, you can even trick the non quinoa lovers to like this one.
Equipment
- 1 4-5 qt saucepan with lid
Ingredients
- 1 cup basmati rice
- ½ cup quinoa of your choice, gf rinsed
- ¼ cup yellow onion, minced
- 1 stalk celery, minced
- 1 tbsp butter, unsalted if using salted butter, omit salt
- 1 tbsp olive oil
- 3 cups gluten free broth, chicken or vegetable
- pinch of salt or to taste
- ¼ cup golden raisins or dried cranberries or ⅛ cup each
- 1-2 tbsp chopped pistachios, to top
- 1 tbsp minced parsley, to top
- 1 tbsp butter, unsalted, to top
Instructions
- Heat a saucepan with the olive oil. Once hot, add the butter and sauté the onion and celery until soft. Add the rice and quinoa and sauté for a minute. Add the broth and the raisins or dried cranberries. Bring to a boil.
- Cover and turn down to low. Simmer for 15 minutes or until the liquid has absorbed. Turn off the burner. Let sit covered for a few minutes. Fluff with a fork and spoon into a serving bowl. Top with pistachios, parsley, and butter.