Makes 8 servings
1 onion chopped
4 cloves garlic, minced
1 cup black rice
1 cup brown rice
4 cups vegetable stock
1 cup quinoa
1 cup lentils
Sea salt and pepper to taste
1 cup chopped herbs (parsley, basil)
1 cup chopped raw almonds
In a Dutch oven, add onion and garlic and cook for 5 minutes. Add rices, cook for 5 minutes. Add vegetable stock, cover and cook for 30 minutes.
While rice is cooking, wash quinoa and place in pot with 2 cups water. Bring to a boil; cover and cook 10 minutes.
Cook lentils (if you used cooked lentils, rinse first). Reserve until rices are cooked, then stir in quinoa and lentils.
Season with salt and pepper. Add chopped herbs and almonds. Toss and enjoy hot or cold. Great to make ahead and serve with grilled chicken or fish.
Nutrition facts (per serving): calories 217, fat 5 g (saturated fat 1 g), cholesterol 0 mg, protein 9 g, carbohydrates 36 g, fiber 6 g, sodium 122 mg, sugars 0 g
