Stacked rice with buckwheat and black quinoa
Boost your everyday rice by stacking it with other grains
Ingredients
- 2 cups basmati rice
- 1 cup black quinoa
- 1 cup hulled buckwheat
- 6 cups water
- 1½ teaspoon sea salt
Instructions
- Rinse the basmati rice and black quinoa well until the water runs clear.
- Add both to a large pot with the water and salt.
- Bring to the boil and cook for 5 minutes.
- Add the hulled buckwheat and stir.
- Reduce to a low simmer, cover, and cook for 15-20 minutes until tender.
- Remove from the heat and allow to steam, covered, for 10 minutes.
- Fluff gently with a fork.
Notes
Tips to prevent soggy rice:
- Rinse grains thoroughly
- Don’t stir too much once simmering
- Allow the resting time after cooking
- Fluff while still warm
- Spread onto a tray to cool before storing
- This is key for veg meal prep so the grains stay fluffy for the week.
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