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Red Quinoa and Jade Pearl Rice with Sage Brown Butter

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★★★★★

4.5 from 2 reviews

This protein packed and flavorful dish makes a great “meatless” main as well.

Ingredients

Scale
  • For the quiona and jade peal rice
  • 1 C (190g) raw organic red quinoa
  • 1 C (190g) raw jade pearl bamboo rice
  • 1 Tbs (15g) cardamon pepper tea(steeped in 1 cup boiling water)
  • For the sage browned butter
  • 6 Tbs (90g) organic unsalted butter, softened
  • 10 large fresh sage leaves
  • For the toasted walnuts
  • 1 C (190g) shelled walnuts, crushed
  • 1 tsp (5g) Pimenta dioica berries, ground (allspice)
  • For the garnishes
  • 1 small bunch of spring onion chives
  • 1 1/2 C (225g) un-shelled fresh chickpeas
  • 1 tsp (5g) fennel salt
  • 1 1/2 tsp (7.5g) tellecherry pepper, ground

Instructions

  1. For the quiona and jade peal rice
  2. Begin by preparing your rice, 1 cup rice to 1 cup cardamon tea and 1/2 cup water.
  3. Bring to a boil over high heat, reduce to low and simmer for 20 minutes, fluff with a fork and set aside.
  4. For the quinoa, add 1 cup quinoa to 2 cups water, and bring to a boil over high heat.
  5. Reduce heat to low and simmer 10-15 minutes or until liquid has absorbed, fluff with a fork.
  6. Place in a large mixing bowl.
  7. For the sage browned butter
  8. Place softened butter in a sauté pan over medium heat, once butter has melted, add torn sage leaves.
  9. Continue to sauté until butter begins to brown having a nutty toasted aroma, and sage is dark and crispy. About 4-5 minutes.
  10. For the toasted walnuts
  11. Place crushed walnuts in a hot pan over high heat, toss a bit for about 1 minute.
  12. Then add the allspice and continue to move around in the pan until well toasted and fragrant. About 2-3 minutes.
  13. For the garnishes
  14. Place rice along with quinoa into your large mixing bowl.
  15. Toss a few times to incorporate.
  16. Shell your fresh chickpeas and slice in half, toss in with your quinoa and rice.
  17. Add sage brown butter and toss again.
  18. Now add toasted walnuts and chopped spring onions.
  19. Garnish further with spring onion and sage blossoms.

Notes

You can replace the Jade Pearl rice with a brown rice, and the fresh garbanzos can be replaced with a canned variety that have been well rinsed to remove the salt.

For a vegan friendly version use a butter substitute like Hearth Balance, our sauté sage in a nut or palm oil. 

Find it online: https://honestcooking.com/red-quinoa-and-jade-pearl-rice-with-sage-brown-butter/

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