Quinoa and Wild Rice with Toasted Pecans

Ingredients:

• 1/2 cup wild rice

• Salt
• 3 cups of water
• 1 tablespoon olive oil
• 1 small onion chopped
• 2 cloves of garlic minced
• 1 cup quinoa
• 1/2 cup pecan halves, toasted, then coarsely chopped
• 1/3 cup coarsely chopped flat-leaf parsley
• 1 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Directions:

1. Bring a saucepan with water to boil. Add salt and wild rice. Reduce heat, cover, and simmer for 30 minutes.

2. Meanwhile, pre-heat a medium, non-stick saute pan. Add onions and garlic and cook until the onions are soft.

3. Add the quinoa and cook until the quinoa a coated with a sheen. Remove from heat and set aside.

4. When the 30 minutes have passed on the wild rice, open the lid and add the quinoa and onions. Stir, and cover pot. Allow to simmer for an additional 15 minutes.

5. Fluff the rice and quinoa with a fork. Remove from heat and let rest 5 minutes..

6. In a large bowl, combine the wild rice, quinoa, pecans, and parsley. Stir in 1 Tbs olive oil and season with salt and pepper to taste. 

7. Serve lightly warmed or at room temperature.



To toast nuts:

Spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.