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Rice Cooker Spiced Brown Rice and Quinoa

Author: Maika
Yellow-brown rice and quinoa side dish spiced with turmeric, cumin, paprika, chili flakes, cinnamon, coriander, and lemon zest. Excellent side dish for the Mediterranean, Middle-Eastern, African, and Indian Inspired main dishes and rice or Buddha bowls.
Prep Time2 minutes
Cook Time45 minutes
Total Time47 minutes
Servings 3
Course: Sides, Vegetarian
Cuisine: African, Mediterranean, Middle-Eastern, Asian
Keyword: quick and easy, dinner, meal prep, lunch, bowls, African, Asian, Mediterranean, Middle-Easter, vegetarian, vegetables, diary-free, gluten-free, healthy, rice cooker
Calories: 232.28kcal

Ingredients

  • ¾ cup basmati brown rice
  • ¼ cup quinoa
  • 1 cup of water
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper chili flakes
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • 1 lemon
  • 2 tablespoons chopped parsley

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking!
  • Rinse the Rice: To rinse the rice, remove the insert from the rice cooker. Pour the rice into the rice cooker’s insert and fill the container halfway with water.
  • Mix the rice in the water using the rice paddle to loosen up the starch and other impurities.
  • Drain the water from the rice. I like to use a small sieve strainer to catch escaped rice when pouring the water out. Repeat this process two more times.
  • Season the Rice: Combine with salt, ground black pepper, smoked paprika powder, turmeric powder, ground cumin, crushed red pepper chili flakes, ground cinnamon, and ground coriander in the rice cooker insert except for lemon and chopped parsley and combine using the rice paddle.
  • Cook the Rice: Select the "whole grain" or "brown rice" setting on your rice cooker.
  • Once the timer goes off for the cooked rice, fluff the rice with a rice paddle (a fork may scratch the non-stick coating) to help evaporate the excess liquid.
  • Once the steaming slows down, zest the lemon over the rice, add the chopped parsley, and combine well.

Nutrition

Calories: 232.28kcal | Carbohydrates: 46.94g | Protein: 5.88g | Fat: 2.38g | Saturated Fat: 0.38g | Sodium: 787.12mg | Fiber: 3.43g | Sugar: 0.16g
Tried this recipe?Mention @Just Maika Cooking or tag #justmaikacooking!