1 cup unsweetened pineapple juice
1 cup water
1/2 cup brown rice
1/2 cup quinoa
1 small dark orange yam, peeled and diced
2 carrots peeled and diced
1 parsnip, peeled and diced
1 medium onion, diced
2 celery stalks, diced
2 tsp curry powder
1 tsp cayenne powder
1/2 medium zucchini sliced
1/2 large red bell pepper sliced thin
Bring juice and water to a boil. Add rice, yam, carrots, parsnip. Lower heat to medium low and simmer for 25 minutes. Add onion, celery, curry powder, cayenne(and a crushed garlic clove if you wish). Boil for another 10 minutes. Add quinoa and 1/4 cup water/juice and zucchini and bell pepper. Boil for another 20 minutes or until all liquid is cooked away. At this point, due to the natural sugars in the juice and yam, I start to stir, to ensure that it doesn't stick to the bottom.
Optional: I added green lentils to the second batch at the same time as the rice. In the first batch I added chick peas with the rice. Also, when onion and celery added, I added a pinch of salt and pepper.
1 cup water
1/2 cup brown rice
1/2 cup quinoa
1 small dark orange yam, peeled and diced
2 carrots peeled and diced
1 parsnip, peeled and diced
1 medium onion, diced
2 celery stalks, diced
2 tsp curry powder
1 tsp cayenne powder
1/2 medium zucchini sliced
1/2 large red bell pepper sliced thin
Bring juice and water to a boil. Add rice, yam, carrots, parsnip. Lower heat to medium low and simmer for 25 minutes. Add onion, celery, curry powder, cayenne(and a crushed garlic clove if you wish). Boil for another 10 minutes. Add quinoa and 1/4 cup water/juice and zucchini and bell pepper. Boil for another 20 minutes or until all liquid is cooked away. At this point, due to the natural sugars in the juice and yam, I start to stir, to ensure that it doesn't stick to the bottom.
Optional: I added green lentils to the second batch at the same time as the rice. In the first batch I added chick peas with the rice. Also, when onion and celery added, I added a pinch of salt and pepper.
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