How to cook quinoa and brown rice

These basic instructions are for Barth, so I don’t have to continually answer his questions on the rare occasion he has wrestled the kitchen from my control, and is cooking dinner for me!

Ingredients for brown rice

  • One cup brown rice
  • Two cups water

Method

  1. Rinse the brown rice under running water until the water runs clear.
  2. Place the rice in a small heavy bottomed saucepan with the water.
  3. Bring to the boil, then clamp on the lid and turn the heat down to the lowest possible.
  4. Allow to cook for 30 minutes, then turn off the heat and let sit, with the lid on, for a further 15 minutes. Remove the lid, fluff up the rice with a fork, and allow to steam dry and cool slightly.

Serves 2.

 Ingredients for quinoa

  • One cup quinoa
  • Two cups water (or vegetable stock, optional)
  • Diced onion (optional)
  • 1 tablespoon olive oil (optional)
Observed by the cat

Observed by the cat

Method

  1. Rinse the quinoa under running water using a fine mesh sieve to remove bitterness. For a more flavoursome basic quinoa, fry the onion in olive oil in a small heavy bottomed saucepan until translucent.  Add quinoa, toast for 2-3 minutes and then add the water or stock.  For the basic quinoa, place the quinoa in a small heavy bottomed saucepan with the water (you can also dry fry it for a few minutes before adding the water to get a nutty taste).
  2. Bring to the boil, then clamp on the lid and turn the heat down to the lowest possible.
  3. Allow to cook for 15 minutes.  Taste to check if cooked – if not, continue to cook for another couple of minutes.  Once ready, fluff up the quinoa with a fork.

Note: red and black quinoa keeps its shape after cooking, so is better for salads.  White quinoa can get a bit mushy after cooking, so works better in porridges etc.

Serves 2.

 

How to cook quinoa and brown rice thumbnail image Basic instructions on cooking rice or quinoa 30min

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