This past weekend I had my graduation party. We spent some time planning out the menu – pasta salad, Ceaser Salad, Goat Cheese and Spinach Salad, Shredded Carrot with Scallions and Peas over Mixed Greens , Italian Sausage with onions and peppers, hamburgers, hot dogs, fruit salad, and a cake. We needed another starchy side dish, and neither of us being big fans of potato salad (too much mayonnaise for my taste), I remembered a dish I had at my friend Lauren’s house at a recent dinner party. It was delicious, I remember loving the side dish she made, quinoa with brown rice cumin and vegetables. I adapted her recipe a bit, as the original one calls for black rice, and I added more garlic and brown rice, in addition to the black rice.
It was a hit at the party and it tasted even better the day after! I’m not sure why but my guess is that the spices and flavors had more time to infuse into the rice and quinoa.
The recipe below serves 8 but I personally think it is enough for at least 10 or 12 people as a side dish. It can be served either cold or warm. I think it would taste great with tomatoes, avocados or cucumbers added to it, or maybe even sweet potato or butternut squash in the winter time, served warm.
Recipe Adapted from Bon Apetit
- 1/2 cup short-grain black rice
- 1/2 cup brown rice
- 1 cup quinoa, rinsed well
- 2 cups water or vegetable/chicken broth
- 1 bay leaf
- 3-4 tablespoons extra-virgin olive oil, divided
- 2 small onions, finely chopped
- 3 large garlic cloves, minced
- 2 tablespoons cumin seeds
- 3-4 tablespoons fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped flat-leaf parsley (or chives)
- 2 teaspoons basil
- Freshly ground black pepper to taste