Brown Rice Quinoa Blend for 4 Servings

Instructions:

1. Place both brown rice and quinoa in a fine mesh strainer and rinse under cold running water for 60 seconds to remove saponins and excess starch.
2. Heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in the rinsed rice and quinoa. Toast for 3–5 minutes, stirring frequently, until the grains smell nutty and the quinoa looks translucent.
4. Pour in the broth, salt, and pepper. Bring to a rolling boil, then immediately reduce heat to low.
5. Cover with a tight lid and simmer for 40–45 minutes without lifting the lid.
6. Remove from heat and let the pot sit, covered, for 5 minutes to allow moisture to redistribute.
7. Remove the lid and gently fold in fresh chopped parsley using a fork to fluff the grains.