Quinoa & Rice is Nice Group

Hosted by Carol Junkins
Group active since Sun, Oct 16, 2011

This will be a great group for us all to share our favorite Quinoa and rice recipes, so many great ones on here, please share yours with us.

J. White Harris
Monday at 7:50 PM

Yellow Rice with Raisins

This is very different from the rice you are probably accustomed to eating. The turmeric gives it a bright yellow color and helps to create a delightful exotic flavor. The raisins and cinnamon gives it a touch of sweetness even without the sugar that I usually leave out. If you want to give your taste buds a treat give this a try next time you make rice.

The directions are for stove top but I normally put everything in the rice cooker and everything comes out great with less effort.
Yellow Rice with Raisins

J. White Harris
Thursday, February 16 at 11:40 AM

Rice Congee for Breakfast

This Chinese rice recipe is delicious for breakfast or it can be a soup starter for any meal. You can add just about any kind of cooked meat or seafood to this to give it a different flavor every time you cook it.
Rice Congee#page1:comment2228432

J. White Harris
Jun 15, 2016

Cone Sushi

I just finished putting together this rice recipe for Cone Sushi. This is about my favorite snack food.
Delicious Cone Sushi

Carol Junkins
Oct 28, 2015

Creamy Chicken Quinoa and Broccoli Casserole

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE
Author: Pinch of Yum
Serves: 6

INGREDIENTS
2 cups reduced sodium chicken broth
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1 cup milk (I used 2%)
1 teaspoon poultry seasoning
½ cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
¼ cup cooked, crumbled bacon (optional... sort of)
1 pound boneless skinless chicken breasts
2 teaspoons seasoning (like Emeril's Essence or any basic blend you like)
¼ cup shredded Gruyere cheese (any kind will work)
3 cups fresh broccoli florets
Try Campbell's® Quick & Easy Meal Solution
INSTRUCTIONS
Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.
NOTES
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I've gotten quite a few comments about the liquid not absorbing right away - if that's you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.