Ingredients
2 tablespoons finely chopped onion2 tablespoons chopped carrot1/2 teaspoon canola oil1/4 cup uncooked jasmine rice1/4 cup quinoa, rinsed1 cup chicken broth1/8 teaspoon pepper1/3 cup chopped fresh broccoli
Preparation
In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
