This is not the usual risotto. I wanted a flavorful dish with great texture and all the nutrients that whole grains have to offer. Plus it’s all made in one pot.
Ingredients:
- 1 large yellow onion
- 1.5 cup short grain brown rice
- 1 cup quinoa
- 5 cup vegetable broth divided
Served With (per serving):
- 2 cup baby spinach
- 1 avocado
Directions:
- Sautee onion for 8 minutes on medium heat. Stir frequently
- Add brown rice and 3 cup vegetable broth. Cover. Reduce heat to medium low to simmer for 30 minutes. Stir occasionally
- Add quinoa and 2 cup vegetable broth and continue cooking for 15 minutes
- Remove from heat and let steam covered for 10 minutes
- Serve with a bed of spinach and avocado
Nutrition:
510 Calories, 12.7 g Protein, 67.5 g Carbs, 15.8 g Fiber, 24.8 g Fat