Usuba
Pilaf with Basmati Rice and Quinoa
An Eastern dish combining two grains, dried fruits, and nuts. Rice and quinoa are cooked separately, then mixed with roasted pine nuts, bell pepper, and aromatic spices. The result is a crumbly, fragrant, and nutritious dish.
- Total
- 30 min
- Standard serving
- 206 g
Ingredients
Total 11
Instructions
- 1
Step 1
Bring 2 cups of water to a boil in a saucepan. Add basmati rice, dried currants, barberry, and saffron.
Reduce the heat to medium and cook covered for 12–14 minutes until the rice is tender.
Transfer the rice to a bowl, cover with plastic wrap, and set aside.
- 2
Step 2
Bring 1 cup of water to a boil in a saucepan. Add quinoa.
Reduce the heat to low and simmer covered for 12–14 minutes until the quinoa is tender.
Transfer the quinoa to the rice.
- 3
Step 3
Dice or slice the green and red bell peppers.
Pour the olive oil into the grain mixture. Add pine nuts, bell pepper, salt and ground white pepper to taste.
Mix and serve.
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