MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cumin Scented Quinoa & Black Rice
 Categories: Rice, Grains, Citrus, Herbs, Fruits
      Yield: 6 Servings
 
    1/2 c  Short-grain black rice
      1 c  Red quinoa; rinsed well
      1    Bay leaf
    1/4 ts Kosher salt; and more
      4 tb Extra-virgin olive oil;
           - divided
      1 sm Onion; fine chopped
      3 cl Garlic; minced
      2 ts Cumin seeds
      3 tb Fresh lemon juice
    1/4 c  Fresh cilantro; chopped
    1/4 c  Flat-leaf parsley; chopped
      2 tb Chives; 1" pieces
           Black pepper; freshly ground
      1    Avocado; peeled, pitted
      1    Lemon; in wedges
 
  Bring rice and 1 cup water to a boil in a small saucepan. Cover,
  reduce heat to low, and cook until water is absorbed and rice is
  tender, 25 to 30 minutes.
  
  Meanwhile, combine quinoa, bay leaf, 1/4 ts salt, and 2 cups water
  in a medium saucepan. Bring to a boil. Cover, reduce heat to low,
  and simmer until quinoa is tender, about 15 minutes. Drain; return
  quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard
  bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  
  Heat 2 tb oil in a large skillet over medium heat. Add onion and
  cook, stirring occasionally, until soft, about 8 minutes. Add
  garlic & cumin and cook, stirring often, for 2 minutes. Add to
  quinoa. Add rice; mix well. Stir in remaining 2 tb oil, fresh lemon
  juice, cilantro, parsley, and chives. Season to taste with salt &
  pepper. Cut avocado into wedges. Serve salad with avocado and lemon
  wedges.
  
  Recipe by The Bon Appétit Test Kitchen
  
  Recipe FROM: Bon Appétit, Nov 2011
  
  Formatted by: Dave Drum, Nov 27, 2011
  
  Uncle Dirty Dave's Archives
 
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