Ingredients

The following ingredients have 7 Servings
  • 1 cup wild rice , rinsed
  • 1 cup tricolor quinoa, rinsed
  • 1tbsp extra virgin olive oil
  • 1 tsp salt, divided
  • 1/4 tsp turmeric
  • 1/8 tsp ground black pepper
  • 1/4 tsp ground cardamom
  • 1 1/2 tsp lemon zest ( about 1 lemon)
  • 4 tbsp dried cherries ( you can also use raisins or dried cranberries)
  • 3 tbsp caramelized pecans ( optional)

Instruction

  • TO COOK THE WILD RICE:
  • Bring two cups of water to a boil. Add 1/2 tsp salt
  • Add wild rice. Bring to a boil, cover and simmer for 40 minutes
  • Remove from heat, drain and transfer to a large bowl
  • TO COOK THE QUINOA:
  • In a medium saucepan, heat olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it's well coated with oil. Add 1 cup water, 1/2 tsp salt, turmeric, black pepper, cardamom and lemon zest
  • Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Remove from heat and set aside to cool slightly. Fluff it up with a fork and transfer to the large bowl with the rice
  • Add sun dried tomato dressing (recipe follows)immediately while rice and quinoa are warm
  • Before serving add dried cherries and pecans and toss well