I used this mix to make a risotto that was half quinoa, half rice and very colourful.
Colourful Chicken, Quinoa, Amaranth and Rice Risotto
200 g Chicken thigh, cut into chunks
1/2 cup arborio rice
1/2 cup quinoa/amaranth mix
2 1/2 cups chicken stock
~ 1 Tsp dried rosemary
~ 1 tsp dried parsley
a sprinkle of chilli or pepper to taste
1 flat brown mushroom, diced
~1/4 of a yellow capsicum, sliced
1 tomato, diced
generous handful of fresh spinach leaves
- In a medium saucepan, cook chicken in oil until cooked
- Add rice and quinoa and cook until rice begins to stick
- Add half a cup of stock, herbs, chilli and mushroom and cook with stirring until all liquid is absorbed
- Add stock in 1/2 cup lots, allowing to absorb and stirring frequently
- Add capsicum and tomato with last lot of stock to allow to warm through
- Add spinach leaves at the end and stir through
This recipe is even more delicious if a cup of cheese is added with the spinach, or maybe some garlic added with the rice, or a few rashers of bacon with the chicken. The possibilities for adaptation are only limited by what you have in the house, or what you are able to eat.