When I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.
1 C quinoa
1 box Long Grain Wild Mix
4 C vegetable stock, divided
2 C mushrooms, chopped
6 green onion, sliced
1 C cashews
1 15-oz can white beans, drained and rinsed
1 Tbs olive oil
3 cloves garlic, minced
1/2 C white wine
1 C fresh parsley, chopped
Salt and pepper, to taste
Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.
Start the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes. In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside. In the same skillet, heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.
Stir in the rice, quinoa, and white wine; saute 3 minutes.
Stir in the parsley and cashews and season with salt and pepper. Enjoy!