If you want to learn more, we have a great library of whole grains, including Black Rice, Bulgur Wheat, Quinoa, and Wild Rice.

Ingredients You’ll Need to Make Jasmine Brown Rice

In and of itself, jasmine brown rice is a 2-ingredient recipe. The additional ingredients add that much more flavor, character, and color. We will need:

• Rice: Brown jasmine rice, also referred to as whole-grain jasmine rice, brown Thai rice, jasmati brown rice, or unpolished rice, is a type of long-grain brown rice coming from Thailand and Southeast Asia. Its distinctive light brown color comes from retaining the outer layers, which are removed, along with the germ, to create white jasmine rice. Because jasmine brown rice is a whole-grain rice, it has a slightly matte finish, nutty taste, and chewy texture. You can find it in the global section of the grocery store, specialty Asian markets, or even online. My favorite brands are Lundberg organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). We tested this recipe using these two brands of rice.
• Cooking liquid: Water is the most common cooking liquid for rice and offers the easiest approach. With that being said, you can add more flavor by swapping the water for Chicken Stock, Vegetable Broth, or Veggie Scrap Stock instead.

Optional Add-Ins

While the below additions are optional, I chose to use them in the recipe for extra flavor. Luckily, they are ingredients that you probably already have on hand.

• Olive oil or butter: To give the rice a glossy sheen and extra flavor, add 1-2 tablespoons olive or butter right into the cooking liquid.
• Kosher salt: Adding salt at the beginning of cooking will enhance the natural flavor of the rice.
• Black pepper: For some slight heat, I like to add freshly ground black pepper after the rice is done cooking.
• Fresh herbs: A sprinkle of fresh parsley at the end adds both color and flavor. However, feel free to adjust the herbs you choose based on the dish you are serving it with. I usually pair it with different herbs that complement Asian flavors, like cilantro, mint, basil, or scallions.

Brown Jasmine Rice Cooking Instructions (Stovetop)

This Thai brown jasmine rice recipe is a cinch to make. Since brown rice takes longer to cook than white rice, the hardest part is waiting for it to finish on the stove. Here’s how I like to do it:

1. Rince rice: Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds.
2. Boil water: In a heavy-bottomed, medium saucepan over high heat, add 2 cups of cooking liquid, along with the olive oil and salt (if using). Bring to a boil.
3. Add rice: During our recipe testing, we found that the best brown jasmine rice-to-water ratio is 1:2. Therefore, as soon as your cooking liquid comes to a boil, add 1 cup of rinsed and drained rice to the cooking liquid.
4. Cover and cook: Cover with the lid, and reduce the heat to low. Simmer for 30 minutes without opening the lid. After 30 minutes, open the lid and check to see if the liquid is fully absorbed. If not, continue to simmer in 3-minute increments until the excess water has been absorbed.

5. Rest: Remove from the heat and rest the rice for 10 minutes with the lid on.
6. Fluff and serve: Gently fluff the rice with a fork. Season with black pepper and parsley, if desired. Serve.

How to Store and Reheat

Stovetop brown jasmine rice is a wonderful meal prep recipe. I like to keep a container of this whole grain in either the fridge or freezer so I can have a hearty side dish ready at a moment’s notice. To store properly, simply:

• Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
• Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet (this speeds up the process and prevents the formation of ice crystals in the freezer). Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. (If you are big into meal prep, package in 1-2 cup portions so you only pull out what you need.) Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen rice overnight in the refrigerator.
• Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, stirring each time in between, until warmed through. Or steam or stir-fry in a skillet on the stove.

To make it easier, below is a breakdown of the brown jasmine rice-to-water ratio for each method of cooking:

Serving Suggestions

Brown rice is an incredibly versatile side dish that can be served just as is with stir-fried vegetables, added to soup and salads, turned into grain bowls, and in some cases, even transformed into dessert-like rice pudding. Make it a great addition to any of your favorite meat, chicken, seafood, and vegetarian meals. A few of my favorites are:

• Cauliflower Curry
• Chicken Teriyaki Stir Fry
• Slow Cooker Butter Chicken
• Thai Beef Curry

FAQs

If you try this Jasmine Brown Rice Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How To Cook Brown Jasmine Rice

Here’s the foolproof recipe for perfectly cooked brown jasmine rice on the stovetop. No special equipment is needed for this gluten-free and vegan side dish.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Resting time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 203kcal

Author Aysegul Sanford

Ingredients

• 2 cups water*
• 1 cup Brown Jasmine Rice* thoroughly rinsed*

Optional add-ins:

• 1 tablespoon olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon parsley chopped, optional

Instructions

• Place your cooking liquid in a medium-sized saucepan over high heat. If using, add in olive oil and salt as well. Cover and bring it to a boil.
• Add the rice, stir to combine, and bring it to a rolling boil. Put the lid on and turn the heat down to low. Simmer for 30 minutes without opening the lid.
• At the end of the 30 minutes of simmering, open the lid and check whether or not the liquid is fully absorbed. If it hasn’t, then continue to simmer at 3-minute increments until no liquid is left.
• Turn the heat off and let it rest for 10 minutes with the lid on.
• When ready to serve, gently fluff it with a fork.
• If preferred, season with black pepper and garnish with chopped parsley. Serve.

Notes

• Yields: This recipe yields about 3 ½ cups cooked. A side serving is suggested at ½-1 cup, so it would be good for approximately 4 servings. The nutrition facts below are per serving.
• Cooking liquid: If you want to add more flavor, you can vegetable stock or chicken broth in place of water.
• Do not skip on rinsing: Rinsing the rice is an important step as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
• Jasmine Brown Rice: We tested this recipe using two different national brands: Lundbery Organic Jasmine Brown Rice and Mahatma Jasmine Brown Rice. They yielded similar results in terms of cooking time and the amount of cooked rice. However, please keep in mind that the age of the rice plays an important role in the final product. The fresher the rice, the more fragrant it will be. Additionally, if you decide to purchase brown jasmine rice from the bulk bin, the time of cooking might be different. We recommend using the visual cues we listed within the blog post to gauge doneness.
• Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
• Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. If cooking Thai jasmine brown rice is a part of your meal prep, I recommend packaging it in 1-2 cup portions so you only pull out what you need. Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen rice overnight in the refrigerator.
• Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, mixing each time in between until warmed through.

Nutrition

Calories: 203kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 591mg | Potassium: 112mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

The post How To Cook Brown Jasmine Rice appeared first on Foolproof Living.

Ingredients

Instant Pot brown jasmine rice is a 2-ingredient recipe. But I added a few additional flavorings and seasonings to give it that much more personality. We will need:

• Brown jasmine rice: Brown jasmine rice is a long grain rice with the outer coating (bran and germ) still intact. Look for brown rice, sometimes labeled Thai jasmine brown rice, in the international aisle at the grocery store, specialty Asian markets, or online sellers, such as Amazon. My favorite brands are Lundberg Organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). This instant pot jasmine brown rice was tested using these two brands of rice.
• Cooking liquid: Use water for a clean, neutral flavor, or opt for Vegetable Broth, Chicken Stock, or Veggie Scrap Stock. Omit the salt if using stock instead of water.
• Olive oil: A mere teaspoon of olive oil gives the rice a nice glossy sheen. Feel free to swap it out for avocado oil, coconut oil, or ghee.
• Kosher salt: A little salt enhances the natural flavor of the rice and makes it that much more delicious.
• Black pepper: Freshly ground black pepper is best sprinkled on top at the end of cooking to preserve those natural oils.
• Fresh herbs: While not mentioned in the recipe card, fresh herbs or complimentary flavors really enhance the flavor of the rice and give balance to your meal. A few popular herbs and seasonings include fresh cilantro, basil, mint, green onions, lime juice, or sesame seeds.

How to Cook Brown Jasmine Rice in Instant Pot?

This Instapot brown jasmine rice recipe is so easy and virtually hands-free you’ll wonder why you never started cooking rice in the pressure cooker in the first place. Much like the rice setting on your rice cooker, this Instant Pot jasmine rice recipe is ready after the push of a button. Here are the step-by-step instructions:

1. Rinse the rice: Place the rice in a colander and rinse under cold water, stirring with your fingers (or a spoon) until water runs clear, 20-30 seconds.
2. Add ingredients to Instant Pot: Into the steel inner pot, add brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt. Give it a good stir.
3. Close lid: Secure the lid and set the pressure release to the “Sealing” position.
4. Pressure cook: Select “Manual” on high pressure and set it to 23 minutes of pressure cooking time. It should come to full pressure within the next 5-7 minutes. 
5. Release pressure: Natural pressure release (NPR) for 10 minutes, and then manually release the remaining pressure.

6. Fluff and serve: Carefully remove the Instant Pot lid and fluff with a fork. Season with black pepper and serve.

How to Store, Freeze, and Reheat?

This Instant Pot brown jasmine rice recipe bodes wonderful for meal prep, or simply any time you want to have whole grains on hand. Here’s how I like to store, freeze and reheat:

• Storage: Leftover rice will keep in an airtight container in the fridge for up to 5 days. To speed up the cooling process, spread the cooked brown rice out on a baking sheet (this prevents clumps from forming as the rice cools).
• Freezing: Once completely cool, transfer to a heavy-duty freezer bag or freezer-safe airtight container with some room at the top for expansion. (If you regularly meal prep, package the rice in 1-2 cup portions. This way, you only pull out what you need.) Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen brown rice overnight in the refrigerator.
• Reheating: Add a few tablespoons of water to the rice. Then, steam or stir-fry with your recipe in a skillet on the stove or microwave on high in 30-second intervals, stirring each time in between, until warm.

What to Serve it With?

Instant pot Brown rice is a nutritious and delicious side dish that can be served with vegetables alongside any main dish. With a delicious nutty flavor, it pairs beautifully with meat or vegetable-based dishes. Some of my favorites are:

• Thai: Really celebrate the floral, aromatic qualities of brown jasmine rice with Thai dishes like Thai Lemongrass Chicken, Thai Beef Curry, Chicken Teriyaki Stir Fry, and Cauliflower Curry.
• Beef: Give it a classic, all-around touch by serving alongside Pot Roast or Beef Tenderloin.
• Chicken & Turkey: Serve with your choice of poultry, like Turkey Meatballs, Baked Chicken Kebobs, or Slow Cooker Butter Chicken.

FAQs

Other Rice Recipes You Might Also Like:

If you are a fan of rice as much as I am, you might like the following basic rice recipes from the archives:

• How to make wild rice
• How to cook black rice

If you try this basic recipe for Instant Pot Brown Jasmine Rice, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Instant Pot Brown Jasmine Rice Recipe

Put your electric pressure cooker to use with this Instant Pot Brown Jasmine Rice recipe. It comes together with only 5 minutes of hands-on time and cooks perfectly fluffy and delicious every time.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Pressure time 17 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 180kcal

Author Aysegul Sanford

Ingredients

• 1 cup Brown Jasmine rice* rinsed thoroughly
• 1 ¼ cup water vegetable stock, or chicken stock
• 1 teaspoon olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper optional

Instructions

• Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds while stirring with your fingers or a spoon.
• Place brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt in the insert of the Instant Pot. Stir to combine.
• Secure the lid and set the pressure release to the “Sealing” position.
• Select “Manual” on high pressure and set it to 23 minutes* of pressure cooking time.
• It should come to full pressure within the next 5-7 minutes. Let the pressure release naturally for 10 minutes, and then manually release the rest of the pressure.
• Carefully remove the lid. Fluff it with a fork.
• Season with black pepper and serve.

Notes

• Yields: This recipe yields approximately about 3 cups of cooked long-grain brown rice, which is ideal for 4 servings. The nutritional values below are per serving.
• Rice: We tested this recipe using two national brown jasmine rice brands, Lundberg and Mahatma. They delivered similar results in terms of cooking time, taste, and texture. Please keep in mind that the timing might be slightly different based on the brand.
• Cooking liquid: If you want your rice to be flavorful, you can vegetable broth or chicken stock in place of water.
• Rice to water ratio and time of cooking: The recipe, as written (1 to 1 ¼ rice to water ratio cooked for 23 minutes), yields soft and chewy brown rice. However, if you prefer it to be on the firmer side, with a bit more bite to it, use a 1:1 ratio of water to rice. In other words, for every 1 cup of brown rice, use 1 cup of cooking liquid and adjust the cooking time to 20 minutes.
• Storage: If you have any leftovers, bring them to room temperature and store them in an airtight container in the fridge for up to 5 days.
• Freezing: To freeze, cool completely by spreading the rice on a baking sheet. Transfer to a freezer-safe airtight container, label, date, and freeze for up to a month.
• Reheat: You can reheat it in a microwave-safe bowl in 30-second intervals, mixing after each time until it is thoroughly heated.

Nutrition

Calories: 180kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 105mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 14mg | Iron: 1mg

The post Brown Jasmine Rice in Instant Pot appeared first on Foolproof Living.

Ingredients

The ingredients for this curried rice with raisins are so simple and full of ingredients you probably already have hanging about in your pantry. We will need:

• Extra virgin olive oil
• Onion: You can use both yellow and white onion in this recipe. Be sure to chop it finely.
• Bell pepper: Use more savory green bell pepper or sweeter yellow or red bell pepper.
• Curry powder: My favorite store-bought curry powder is Simply Organic Curry Powder (affiliate link), which is what I use for many Indian rice recipes.
• Fresh garlic cloves
• Brown Basmati rice: Brown basmati rice is a long grain aromatic rice easy to find in the rice or global section of major grocery stores. My favorite brand is Pride of India (affiliate link.) If brown basmati rice is unavailable, brown jasmine rice is a great substitute.
• Vegetable stock: Use Homemade Vegetable Stock, low sodium store-bought vegetable broth, or opt for Chicken Stock if not concerned about keeping it vegetarian.
• Kosher salt
• Raisins: Raisins provide a nice pop of sweetness, but the trick is to soak them beforehand (more on this below). If you can get your hands on sultanas or dried currants, either one would be a great substitute.
• Sunflower seeds: Be sure to purchase unsalted sunflower seeds.
• Citrus juice: This recipe can use fresh lemon juice or lime juice interchangeably.
• Fresh herbs: Go for fresh parsley, fresh cilantro, or a mix of both to suit your taste.

How to Make Curried Brown Rice?

If you have ever wondered how to spice up brown rice, this easy curry rice recipe will get you there. Here’s how to make it in a few easy steps:

1. Rinse rice: Place brown basmati rice in a colander and thoroughly rinse under cold water.
2. Saute aromatics and curry powder: Heat the olive oil over medium-high heat in a medium saucepan for about 1 minute. Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until vegetables have softened. Add garlic and saute for 1 minute.
3. Toast rice: Pour in the rinsed basmati rice and fry rice gently, stirring constantly, for 7-8 minutes.
4. Add the stock: Pour in the vegetable stock, cover, and bring to a boil. Once the rice has come to a boil, reduce the heat to low. 

5. Cook rice: Simmer for 45-55 minutes or until all the liquid has been absorbed. Turn off the heat and allow it to rest, with the lid on, for 10-15 minutes.
6. Soak raisins: While the rice is cooking, place the raisins in a heat-proof small bowl and cover with hot boiling water. The raisins will plump up as the rice is cooking.
7. Add mix-ins: After the rice has rested, fluff it with a fork. Drain the raisins and fold them in, along with the sunflower seeds.
8. Finish and serve: Drizzle with lemon or lime juice. Taste for seasoning and add more if desired. Finish with fresh parsley or cilantro and serve.

How to Make Ahead, Store, and Reheat Leftovers?

Brown rice with curry powder is a wonderful make-ahead side dish and one that I make regularly in my kitchen. To meal prep and store for later, simply:

• Make Ahead: Prep on a Sunday or Monday evening to enjoy dinner throughout the week. Simply place it in meal prep containers with your choice of cooked meat and/or vegetables in individual portions.
• Store: Place leftover rice in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing.
• Reheat: Place the rice on a microwave-safe plate, add a splash of water or broth, place a damp paper towel on top, and reheat in the microwave in 30-second increments until warmed through.

Serving Suggestions

Brown rice curry is a delicious and hearty side dish that can be paired and enjoyed with a number of different meals. You could try serving it with:

• Side of yogurt or raita: Enjoy with a cooling bowl of yogurt or Indian raita for a creamy, tangy counterpoint to the richness of the rice.
• Curry dishes: Enjoy it with an array of curry dishes, such as Cauliflower Curry or Butternut Squash Curry Soup.
• Meat dishes: Make it a complete meal by serving it alongside filling protein like Baked Chicken Kabob, Yogurt Marinated Chicken, or Baked Bone-In Chicken Breasts.

FAQs

Other Whole Grain Recipes You Might Also Like:

• Wild Rice Dressing
• Wild Rice with Vegetables
• Lemon Garlic Quinoa
• Bulgur Wheat Pilaf
• Black Rice Pilaf

If you try this Curried Brown Rice recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Curried Brown Rice Recipe

This Curried Brown Rice is an easy-to-make side dish that can be served along with any of your favorite meat, poultry, or vegetarian dishes. Packed with sweet, salty, and crunchy flavors, this brown rice recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine Indian

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 335kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 1 medium yellow red or green bell pepper, seeded and chopped
• 1 teaspoon curry powder
• 2 cloves garlic finely minced
• 1 ½ cups Brown Basmati Rice thoroughly rinsed
• 3 cups vegetable stock or water
• 1 teaspoon Kosher salt plus more to taste
• ½ cup raisins
• ½ cup raw sunflower seeds unsalted
• 1 tablespoon lemon juice or lime juce, add more to taste
• 1 tablespoon fresh parsley or cilantro, chopped

Instructions

• In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
• Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
• Add the garlic and saute for one more minute.
• Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
• Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes* or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.
• Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
• When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
• Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
• Sprinkle it with fresh parsley and serve.

Notes

• Yields: This recipe makes about 4 to 5 cups of brown rice. The nutritional information below is per serving.
• Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
• If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
• Any leftovers can be refrigerated in an airtight container for up to 3 days.

Nutrition

Calories: 335kcal | Carbohydrates: 53g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 866mg | Potassium: 377mg | Fiber: 4g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 2mg

The post Curried Brown Rice appeared first on Foolproof Living.

It is no secret that bulgur is a staple food in Middle Eastern, Mediterranean, and Turkish cuisine. It is the star ingredient when preparing my bulgur wheat pilaf or easy tabbouleh salad recipe. 

But there are times when I run out of this hearty grain yet still want the same slightly nutty flavor and chewy texture. That’s when an alternative to bulgur wheat comes in handy.

What Can I Substitute for Bulgur?

Here are the best bulgur substitutes, most of which are easy to find in grocery stores or online. Below you will also find plenty of options for those following a gluten-free diet due to celiac disease or for personal reasons.

Quinoa

Quinoa is a gluten-free substitute for bulgur wheat with a similar profile of health benefits. It is also a great one to use as a substitute for tabbouleh, which is probably the most popular bulgur recipe. Quinoa tabbouleh is just as delicious and refreshing as its traditional version made with bulgur.

With plenty of quinoa meals already on the blog, we love this pseudo-grain because it is a complete protein containing all essential amino acids, vitamins, and minerals and cooks up just as fast as bulgur. It also offers the same texture, making it an excellent substitute and an ideal bulgur replacement. Additionally, quinoa is a great choice for soups, stews, and salads and can be used 1 to 1 for bulgur.

You can use quinoa and bulgur interchangeably in any of my quinoa salad recipes. And if you are new to cooking this superfood, be sure to check our guide on how to cook quinoa on the stove.

Couscous

Whole wheat couscous, also known as pearled couscous or Israeli couscous, is actually a type of pasta made from crushed durum wheat semolina. Native to North Africa, it is ideal to add to salads, stews and even to serve with roasted vegetables. It still has the same chewy bite as bulgur and cooks up in a matter of minutes. This makes it a great bulgur alternative when short on time.

Cracked Wheat

Cracked wheat is whole wheat berries that have been milled into smaller pieces. It offers a similar nutty taste and firm texture to bulgur, while the main difference is that it requires a longer cooking time since the grains have not been par-boiled before packaging. It is a good bulgur alternative to my Bulgur Wheat Patties.

Wheat Berries

Speaking of wheat berries, whole wheat berries are another great alternative to bulgur, with a bouncy, chewy texture and super nutty flavor. Because they are the whole berry with the bran, germ, and endosperm, they can take upwards of an hour to cook. Just make sure to keep that in mind if adding to soups or stews.

Kamut

Kamut, another popular ingredient in ancient times, is a great bulgur wheat substitute with a touch of sweetness. It has a buttery, nutty flavor similar to that of buttered popcorn. Keep in mind that this whole grain that takes about an hour when cooked on the stove.

Farro

Farro is another whole grain with a nutty flavor and super chewy bite similar to that of bulgur wheat. Because the grains are larger, they need to be boiled longer. But the plump, tender kernels make a great addition to soups, stews, and side dishes.

Barley

Barley is another replacement for bulgur wheat that’s just as easy to prepare. Technically speaking, it is not a whole grain since it does not contain the outer bran, but the flavor is just as pronounced and nutty. Thanks to its firm texture, it is ideal for stir-fries, casseroles, soups, and stews. I use it often in this Ottolenghi butternut squash salad recipe.

Orzo

Orzo is a pasta that comes in the same shape as rice. Because the pasta is so small, it cooks up rather quickly on the stove and offers a similar texture profile as bulgur. Stick to whole wheat orzo for even more fiber and minerals. Orzo is a great replacement for bulgur wheat when making my One-Pot Bulgur with Chicken recipe.

Rice

Rice is another versatile ingredient that can be used in place of bulgur (especially when making my Turkish Bulgur Pilaf). White rice is soft and chewy, whereas brown rice has a delicate texture and nutty flavor. Just note that brown rice takes much longer to cook but contains much more fiber and minerals than white rice.

Bamboo Rice

Bamboo rice is a short-grain rice variety infused with fresh bamboo juice since it is the seed from the flowering bamboo plant. The bamboo juice adds a delicate green color and the grains cook up tender with a bright, herbaceous flavor. This makes it a unique twist to traditional bulgur. That being said, bamboo rice can be hard to find, so if you are lucky enough to spot it in stores, pick up a bag and get cooking.

Buckwheat

Buckwheat groats are a gluten-free cereal grain that is light-dark brown in color with a slightly triangular shape. It was first cultivated in southeast Asia, then brought to Europe and America. Botanically speaking, it is a fruit seed (related to rhubarb) rich in vitamin b prepared just as you would any other grain that cooks up to a silky, chewy texture. It is a good option for soups, salads, or hot morning breakfast cereals. I usually use it when making my Buckwheat Overnight Oats, which is a great alternative to Bulgur Porridge.

Millet

Millet grains are small, circular beads with a slight yellow hue. They make a great alternative to bulgur since they cook up fast and provide a good source of nutrients. It’s important to note that you must soak millet overnight to remove the acid in its outer coating.

Amaranth

Amaranth, very similar in shape and size to millet, is an ancient grain from South America that is very nutritious. It is an easy-to-prepare flowering grain that can be cooked on the stovetop or even microwaved to make puffed amaranth grain. Just like millet, the grains must be soaked overnight before cooking.

Teff

Teff grains are the smallest of the bunch and are indigenous to Ethiopia. Since the grains are so small, the texture and palatability are different than bulgur, but it still packs a nutty punch. Plus, they are the quickest cooking grain, only needing about 10 minutes on the stove.

Shelled Hemp Seeds

Shelled hemp seeds (aka cannabis Sativa) are a wonderful gluten-free replacement for bulgur wheat. They are nutty, chewy, buttery, and packed with plenty of protein. Hemp seeds are a great choice for tabbouleh or grain salads. They can be consumed raw, so there is no need to cook them.

More Helpful Bulgur Related Articles

• What is Bulgur Wheat?: Learn about bulgur wheat’s types and nutritional benefits in this comprehensive guide, along with tips on how to buy and store.
• A Comprehensive Guide to Cooking Bulgur Wheat: Cooking bulgur on the stove, in the microwave, or in a rice cooker has never been easier, thanks to this foolproof guide.

The post 15 Best Substitutes for Bulgur Wheat appeared first on Foolproof Living.

So while she did eat the “Jennifer Aniston Salad,” it wasn’t the same one she had on set. According to a Los Angeles Times article, Aniston’s fellow co-stars (Lisa Kudrow and Courtney Cox) said the real salad recipe Jennifer Aniston ate on Friends was a “doctored up” Cobb salad, to which she added chickpeas and turkey bacon.

Regardless of the mix-up, the salad that we initially thought to be “The Jennifer Salad” is still delicious, viral-worthy, and incredibly satisfying. We love cooking with bulgur wheat here on the blog, so we just had to share the recipe! 

Why is This Recipe Worth the Hype?

It’s no wonder this legendary salad went viral on social media. It’s fresh, healthy, colorful, and filling- everything you could ever ask for in a salad! Here are some other reasons to give this internet-famous recipe a try:

• Quick, easy to make, delicious, and filling: In our opinion, a good salad is just as filling as it is nutritious! Thanks to bulgur as a base, this salad will keep you satisfied for hours. It’s also super quick to throw together and, most importantly, incredibly delicious! 
• Easy to customize (make it your own): While we love Jennifer Aniston’s original combo, feel free to customize this salad and swap out ingredients to make it your own! Play with various veggies, nuts, and herbs to see what combo suits your taste buds. 
• Perfect for meal prep: This wholesome Jen salad recipe is the perfect salad for meal prep. It keeps in the fridge for up to 5 days, so you can make a big batch on the weekends and enjoy it for lunch all week!

Ingredients

This easy salad recipe has three sets of ingredients: hearty bulgur wheat for the base of the salad, a combination of fresh, colorful veggies and herbs, and a simple lemon juice and olive oil dressing. Here’s what you’ll need: 

• Bulgur wheat: Any type of bulgur that you have on hand will work, but I personally like to use medium coarse bulgur. You can pick up Bob’s Red Mill (affiliate link) bulgur from the grocery store or get this brand (affiliate link) online. If you want to learn more about bulgur, check out my Types of Bulgur guide. I also have a How to Cook Bulgur guide that outlines the best way of cooking bulgur for foolproof results. 
• Salad dressing: For the salad dressing, gather fresh lemon juice, extra virgin olive oil, kosher salt, and ground black pepper. 
• Salad ingredients: For the salad, you’ll need an English cucumber, a can of chickpeas, red onion, fresh mint, fresh parsley, pistachios, and crumbled feta cheese.

How to Make This Recipe

The Jennifer salad recipe just requires a little bit of chopping, which you can do while the bulgur cooks. All it needs is a gentle toss and a drizzle of dressing, and you’re done! Here are the details:

1. Cook the bulgur: Add the bulgur and 2 cups of water (or chicken/veggie broth) to a small saucepan over medium heat. Bring to a boil, cover, and simmer over low heat until all the liquid is absorbed. Let it rest while you prepare the rest of the salad. If you are new to cooking bulgur, be sure to check out our guide on How To Cook Bulgur Wheat.
2. Make the dressing: Add the lemon juice, olive oil, salt, and pepper to a small bowl or measuring cup. Whisk until combined. 

3. Assemble the salad: Place the cooked bulgur (make sure to fluff with a fork before adding), cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese in a large mixing bowl. Drizzle with the dressing, gently toss and taste for seasoning. Add more salt or pepper if desired. 

How to Store

This salad stays fresh in the fridge in an airtight container for up to 5 days, making it perfect for meal prep. The grains and veggies soak up the dressing and herby flavors while it sits, so it gets better and better each day!

Other Grain-Based Salad Recipes You Might Like

If you’re looking for more fresh, colorful, flavorful, and filling salads like this viral Bulgur Salad recipe, you’re in for a treat! Browse my other delicious salad recipes using the links below:

• Turkish Tabbouleh
• Quinoa Tabbouleh – One of our most popular Quinoa Salad Recipes on the blog.
• Forbidden Rice Salad
• Ottolenghi’s Bulgur Salad

If you try this popular salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Jennifer Aniston Salad Recipe

The Jennifer Aniston Salad is definitely worth the hype! This recipe is so filling, fresh, and delicious, thanks to hearty bulgur (or quinoa), fresh veggies, fragrant herbs, creamy feta cheese, and salty pistachios. Whip up this wholesome salad for a quick weeknight dinner, or meal prep it for flavorful lunches all week!

Course Salad

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Bulgur Wheat:

• 1 cup bulgur wheat* or quinoa
• 2 cups water or vegetable or chicken stock*

For the Salad Dressing:

• ¼ cup freshly squeezed lemon juice
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt* more to taste
• ¼ teaspoon ground black pepper

For the Salad:

• 1 English cucumber chopped (about 1 cup)
• 1 15 oz. can chickpeas, drained and rinsed
• ⅓ cup red onion chopped
• ½ cup fresh mint chopped
• ½ cup fresh parsley chopped
• ½ cup pistachios shelled and roughly chopped
• ½ cup crumbled feta

Instructions

• To cook bulgur wheat, place bulgur and 2 cups of water (or chicken or veggie broth) in a small saucepan (with a lid) over medium heat. Bring to a boil, put the lid on, turn down the heat to low and cook until all the cooking liquid is absorbed. Let it rest while you are working on the rest of the ingredients. Right before adding it to the salad, fluff it with a fork.
• To make the salad dressing: In a measuring cup (or a small bowl), whisk together lemon juice, olive oil, and salt and pepper.
• To assemble the salad: In a large salad bowl, place the now-cooked bulgur, cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese. Drizzle with the salad dressing. Give it a gentle toss, taste for seasoning, and add more if necessary before serving.

Video

Notes

• Bulgur or Quinoa: I used medium coarse bulgur, but Bob’s Red Mill’s Red Bulgur or quinoa can also be used in this recipe. If you need a refresher, be sure to check out my guide on How To Cook Quinoa.
• Salt & Feta cheese: As it is with any salad that uses feta cheese, I recommend tasting the feta cheese before adding a lot of salt to this salad.  
• Swap water with chicken stock or vegetable broth: One of the easiest ways to make this easy salad even more flavorful is to cook the grain of your choice (whether it is bulgur, quinoa or farro) in vegetable or chicken stock.
• Storage: Store in the fridge in an airtight container for up to 5 days. 
• Serving size: This recipe is approximately 1 1/2 (one and a half) cups per serving.

Nutrition

Calories: 402kcal | Carbohydrates: 38g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 17mg | Sodium: 525mg | Potassium: 534mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1098IU | Vitamin C: 22mg | Calcium: 165mg | Iron: 3mg

The post Jennifer Aniston Salad appeared first on Foolproof Living.

Ingredients

For this recipe, you’ll need olive oil, shallots, leeks, shiitake mushrooms and/or cremini mushrooms, garlic, salt, black pepper, thyme, unsalted butter, white wine, eggs, swiss or gruyere cheese, parsley, vegetable stock, and brioche bread.

Substitutions

You don’t have to scour grocery stores to make this hearty side dish. Easy substitutions will let you make this wild mushroom stuffing recipe using ingredients you already have at home.

• Mushrooms: Though I use a combination of shiitake and cremini mushrooms in this recipe, other types like chanterelle, oyster, and porcini mushrooms can be used. So, go ahead, use this recipe and transform it into a chanterelle stuffing recipe, a porcini mushroom stuffing recipe, or even a 3 mushroom stuffing recipe by using different types of edible mushrooms.
• Leeks and Shallots: No leeks? No problem! For a more traditional take on this stuffing recipe, you can take out the leeks and shallots and opt for a classic (and delicious!) stuffing with mushroom, celery, and onions.
• Fresh herbs: I use thyme and parsley in this recipe, but dozens of herb combinations would work. Adding sage will give your mushroom leek stuffing tasty pine-like undertones, or you can chop up fresh thyme for a crisp, herbal taste. No matter what herbs you have on hand, you can’t go wrong with this simple side.

How To Make Mushroom Stuffing?

Stuffing is everyone’s favorite part of Thanksgiving, but no one wants to break a sweat making it. With only 30 minutes of baking time, this mushroom stuffing recipe comes together in a snap.

1. Prepare the baking dish: Butter a large baking dish and set it aside.

2. Cook the vegetables: Heat oil in a Dutch oven or large sauté pan over medium high heat. Then, add the leeks and shallots. Cook the vegetables until they’re wilted (3-5 minutes), and then stir in the mushrooms, garlic, salt, pepper, and thyme. Cook the ingredients until the juices have mostly evaporated.
3. Add butter and wine: Add the butter, stirring until it’s fully melted, and then stir in the wine. Turn down the heat to medium-low and cook the mixture until the juices are mostly gone (5-8 minutes). Then, remove the pan from the heat, remove the sprigs of thyme, and let the mixture cool for 10-15 minutes.

4. Make the egg mixture: In a large mixing bowl, combine the eggs, cheese, parsley, and vegetable stock.
5. Combine the ingredients: Once the mushroom mixture has cooled, transfer it to a large bowl with the bread cubes. Then, add the egg mixture and gently stir to combine. Transfer the stuffing to the prepared baking dish, using a spatula to ensure even distribution.
6. Let the stuffing rest: Cover the baking dish with stretch film, place it in the refrigerator, and let it sit until the juices are absorbed (between 30 minutes and 3 hours). 
7. Bake the stuffing: Preheat the oven to 350 degrees F. and bake the stuffing for 30-35 minutes, or until the top of the stuffing turns golden.
8. Serve: Top the stuffing with chopped parsley and serve it while warm.

How to Make Ahead & Store

Stress-free meal prep? Yes, please! My favorite part about this wild mushroom stuffing casserole is how easy it is to prepare, store, and reheat. 

• Make ahead: You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F.
• Storage: To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.

This Wild Mushroom Stuffing recipe is adapted (with minor changes) from Sunday Suppers: Recipes + Gatherings Cookbook

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Wild Mushroom Stuffing Recipe

This Wild Mushroom Stuffing recipe is easy to make stuffing recipe that will impress. Wild mushrooms are sauteed with leeks and shallots and mixed in with buttery brioche. If you are a mushroom lover, you will love this vegetarian stuffing recipe.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6 servings

Calories 259kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoons olive oil
• 2 shallots (medium- sized) minced (if you don’t have shallots you can use 1 medium onion)
• 4 leeks double washed and chopped 1/2 inch slices (white and light green parts only)
• 1 pound wild mushrooms such a cremini & shiitake – cleaned and sliced
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper preferably freshly ground
• 4 sprigs of thyme
• 2 tablespoons unsalted butter plus more for buttering the baking dish
• 1/2 cup dry white wine (I used Sauvignon blanc)
• 3 large eggs lightly beaten
• 1 cup Swiss cheese shredded (if you don’t have swiss cheese, use mozzarella or gruyere cheese)
• 1/3 cups fresh Italian parsley chopped – plus more to sprinkle at the end
• 1 cup vegetable stock (or you can use chicken stock)
• 6 cups cubed brioche about 6 slices

Instructions

• Lightly butter a large baking dish (I used a round 10-inch casserole dish) and set it aside.
• Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add leeks and shallots. Cook, stirring occasionally, for 3 -5 minutes, or until wilted. Stir in the mushrooms, garlic, salt, pepper, and thyme, and cook 8-10 minutes or until most of the juices evaporated.
• Stir in the butter. When the butter melts, stir in the wine*. Turn it down to medium-low heat, and cook for 5-8 minutes or until most juices are gone. When cooked, fish out the thyme sprigs, and allow it to cool for 10-15 minutes, off the heat.
• In the meantime, mix eggs, cheese, parsley, and the stock in a mixing bowl.
• Place the now-cooled cooked mushroom and vegetable in a large bowl and add in the brioche cubes. Pour in the egg and milk mixture. Gently stir to combine. Transfer it to the prepared buttered baking dish. Using a spatula distribute it equally in the casserole dish.
• Cover it with stretch film and place it in the refrigerator. Let it rest for half an hour (up to 3 hours) for all the juices to be absorbed.
• An hour before serving, pre-heat your oven to 350 degrees. Bake for 30 – 35 minutes or until the top of the stuffing is golden.
• Sprinkle it with chopped parsley. Serve while it is still warm.

Notes

*If you prefer an alcohol-free stuffing recipe, feel free to omit using wine. Instead, use an equal amount of vegetable broth.

• Make-ahead instructions: You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F.
• Storage instructions: To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store it in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.
• Mix and match mushrooms: Nearly all edible wild mushrooms will work in this stuffing recipe, so you can switch up which mushrooms you use for dozens of delectable flavor combinations.
• ½ cup vegetable stock: I found that ½ cup of vegetable stock was the perfect amount to keep my stuffing moist but not soggy. However, depending on how juicy your vegetables are and how dry your bread is, you might find you need to add a little more. If your stuffing mixture looks dry, add a little more vegetable stock to the mix.
• Season your vegetables: When cooking your vegetables, taste them to make sure they have sufficient seasoning. If your veggies are bland when they’re mixed in, your stuffing won’t pack the same flavorful punch.

Nutrition

Calories: 259kcal | Carbohydrates: 15g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 670mg | Potassium: 462mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1898IU | Vitamin C: 15mg | Calcium: 287mg | Iron: 3mg

This recipe was originally published in November 2014. It has been updated with new photos and text in November 2021.

The post Wild Mushroom Stuffing appeared first on Foolproof Living.

Packed with protein-rich superfoods and topped with sumptuous dressings, these dishes will be your new favorites—and they take 30 minutes to make! Even better, they are only a handful of my fast and easy quinoa recipes and salad recipes to add to your collection. Your kitchen will brim with fluffy quinoa and fresh veggies with these top-rated meals.

Why Should You Make Quinoa Salads a Part of Your Weekly Meals?

There’s a reason why a good flavorful salad is such a popular dish. Nutritious, filling, and always customizable, each of the easy quinoa salads you see here will have you licking your lips.

• Quinoa is easy to cook and mildly flavored, so it’s the perfect base for any taste profile—especially once you learn how to season quinoa properly.
• Packed with antioxidants, dietary fiber, and iron, quinoa is a vegetarian superfood that contains all nine essential amino acids. It is also naturally gluten-free.
• Meal prep is a cinch with these quick quinoa salad recipes. Cook quinoa in bulk, cool it and mix it with whatever you’re craving for a meal that’s ready in minutes. You can even freeze quinoa for long-lasting storage!

How to Cook Quinoa for Salad

You can have a simple quinoa salad ready in no time once you learn these easy methods for how to cook quinoa. No matter what type of quinoa you use, there’s a foolproof recipe just for you!

Below are different methods that you can use to cook quinoa. They are all foolproof with everything you need to know to get a perfectly cooked quinoa every time:

• Stovetop quinoa 
• Microwave quinoa – the quickest way
• Rice cooker quinoa – most hands off method
• Instant Pot quinoa 

Is Quinoa Salad Healthy?

Absolutely. The quinoa salads listed below are made by mixing cooked quinoa with fresh vegetables, legumes, and seasonings (such as fresh herbs and spices). They are also flavored with homemade salad dressings.

Quinoa salads like this are not only filling but also nutritious, especially when they are packed with fresh vegetables like tomatoes, cucumbers, onion, spinach, and more.

Recipes You Should Try

This collection is just what you need to make a quinoa salad that’s perfect for any occasion. Whether you’re making it for a crowd or a quick lunch, you’ll find the perfect recipe here.

All of these basic quinoa salad recipes come with their own salad dressings, but if you need all-purpose quinoa salad dressing recipes, I made sure to include them below.

Mediterranean Quinoa Salad Recipe (Ready in 30 Min!)

Bring authentic Turkish/Greek cuisine to your table with the feta cheese, cherry tomatoes, chickpeas, and fresh lemon juice of this Mediterranean quinoa salad with chickpeas. This 30-minute recipe bursts with crisp, zesty, and bright flavors.

Make this now

Quinoa Avocado Salad

With citrus vinaigrette, creamy avocado, and baby spinach, this summer quinoa salad recipe is a must for any get-together. Serve it as a light lunch or include an additional protein for a complete meal.

Make this now

Quinoa Tabbouleh Salad Recipe

This vegan, nutritious salad bursts with fresh flavor. Diced tomatoes, fresh cucumber, green onions, fresh parsley, and bright mint combine to make a quinoa tomato and herb salad that tastes like it’s straight from the Mediterranean.

Also try: Tabbouleh Salad with Bulgur

Make this now

Kale Quinoa Salad

Want a healthy recipe that will have even the pickiest eaters licking their fingers? This quinoa and greens salad combines your best summer produce for a tantalizing mix of zesty, creamy, and earthy flavors. Packed with broccoli, chickpeas, almonds, and avocados, this recipe is a superfood power house.

Also Try: Harvest Kale Salad

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Quinoa Lentil Salad Recipe (Gluten Free & Vegetarian)

Bold red onion, rich kalamata olives, and refreshing mint make this meal-worthy and filling quinoa salad the perfect weeknight meal. If you prefer a quinoa salad without tomatoes this is a great recipe to try.

Also try: Green Lentil Soup

Make this now

Southwest Quinoa Salad (Vegan & GF)

Out of all my vegan quinoa salad recipes, this dish is one that I make most often. With a crunchy texture and fresh lime juice, this lightly spicy quinoa salad packs flavor into every bite! If you love Southwestern flavors, you will surely enjoy this easy salad recipe.

Also try: Southwest Chicken Salad

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Quinoa Black Bean Salad

Zesty black bean quinoa salad is a dish that never goes out of style. Brimming with fresh herbs, red peppers, and black beans, this Mexican-inspired cilantro-lime quinoa salad is healthy and flavorful.

Also try: Quinoa Black Bean Tacos

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Roasted Butternut Squash Quinoa Salad

No one can resist the smoky, creamy, and sweet flavors of this warm quinoa salad. Whether you serve it as an easy side dish or a make-ahead dinner, this vegan recipe is packed with the sweet and savory flavors we all love during the fall.

Also try: Butternut Squash Noodles

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Roasted Brussels Sprouts and Sweet Potatoes with Quinoa

When you crave the taste of home, you’ll need vegan grain salads like this. This dish packs scrumptious autumn flavors—like nutty pumpkin seeds, roasted Brussels sprouts, and sweet potatoes —into one great recipe.

Also try: Sweet Potato Quinoa Bowl

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Thai Quinoa Salad

If you love Asian flavors, try this vegan quinoa salad recipe. Made by drizzling peanut butter dressing with crunchy cabbage, bell peppers, and edamame, this easy quinoa salad is perfect on the day it is served but better on the next day.

Also try: Thai Beef Salad

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Best Quinoa Salad Dressing Recipes

Wondering what to add to quinoa salad to make it pop? Once you learn how to make quinoa salad dressings, every bowl will explode with zesty, tangy, or even bold Asian flavor.

• Lemon Vinaigrette: Simple and bright, this basic lemon vinaigrette will make any recipe come to life. Better yet, it only needs six dressing ingredients!
• Lemon Balsamic Dressing: When you’re working with Mediterranean or Italian dishes, this rich and tart mixture is the best dressing for quinoa salad.
• Sesame Ginger Dressing: Bold garlic, spicy ginger, and sweet honey make this dressing my go-to for any Asian-inspired salad. Fresh veggies never tasted so good!
• Chili Lime Vinaigrette: It only takes five minutes to whip up this healthy dressing for quinoa salad. Sweet and spicy, this southwestern sauce makes a great dressing and marinade.
• Avocado Salad Dressing: No one can resist the light, creamy taste of this vegan dressing for quinoa salad. Gluten-free and paleo-friendly, this recipe is safe for most special diets.
• Tahini Yogurt Sauce: Tangy and creamy, this quinoa bowl dressing is a must-have at every Mediterranean meal. This recipe is so delicious, it even works as a dip!

What To Serve Them With?

To make an amazing quinoa salad even more amazing, serve it with a mouthwatering main dish. Pair a simple salad with anything from roast chicken to hearty beef stew to make a perfect meal.

Chicken Recipes

Succulent, scrumptious, and easy to cook, chicken is a go-to for any weeknight meal and it pairs so well with quinoa. Take my best chicken recipes to the next level by pairing them with a fresh quinoa salad. Here are a few recipes to get you started:

• Roasted Cornish Hens
• Whole Roasted Chicken
• Mediterranean Lemon Chicken

Beef Recipes:

No one can resist the rich umami flavor of classic beef dishes. Now you can add a light side to my favorite beef recipes by serving them with a simple quinoa salad.

• Baked Meatballs & Potatoes
• Pot Roast
• Vegetable Beef Soup

Vegetarian Recipes:

When wondering what to have with quinoa salad, what could be better than my top-rated easy vegetarian meals? These meatless matches are guaranteed to make your mouth water:

• Vegetarian Stuffed Eggplant
• Cauliflower Curry
• Bulgur Burger

Expert Tips:

Finding it a challenge to make quinoa salads a part of your meals? Whether you are short on time or are looking for a superfood-packed healthy meal for your family, I hope the tips below will help you:

• Cook quinoa in large batches and freeze: What makes quinoa so wonderful for quick salads is that it can be frozen after it is cooked and thawed quickly right before you are ready to use it. If you need help with how to do that, be sure to check out my post on How To Freeze Quinoa.
• Use prewashed greens & pre-cut vegetables: There is nothing wrong with taking advantage of shortcuts. Using pre-washed greens and already-cut vegetables will help you save time. All you need to do is to add the quinoa and drizzle it with your favorite salad dressing.
• Keep your favorite salad dressings in jars in the fridge: Make it a part of your weekly meal prep to make a few salad dressings and store them in jars. My go-to quinoa salad dressing is this Lemon Dressing Vinaigrette and it works almost all of these quinoa salad recipes (except the ones with Asian flavors.)
• Add cooked chicken on top: All of these salads would work if you want to add in a baked chicken breast that is cut into smaller pieces. If you are short on time, you can also buy a rotisserie chicken and shred it to top them off.

Quinoa Salads Stories

Kale Quinoa Salad Recipe

Butternut Squash Quinoa Salad

View all stories

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Quinoa Salad Recipes: Quinoa Tabbouleh Salad

Need a healthy quinoa salad? Try this traditional Mediterranean Tabbouleh Salad made with protein-rich quinoa, fresh herbs, tomatoes and a simple zesty olive oil dressing.

Course Salad

Cuisine Turkish

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 303kcal

Author Aysegul Sanford

Ingredients

To cook the Quinoa:

• 1 cup quinoa rinsed
• 1 ¾ cups water
• ½ teaspoon salt

For The Dressing:

• 4 tablespoons lemon juice freshly squeezed – plus more to taste
• 1/4 cup olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the Tabbouleh:

• 1 cup fresh parsley chopped
• 1 cup fresh dill chopped
• ½ cup fresh mint chopped
• 1 cup cherry tomatoes chopped
• 2 small or 1 English cucumbers, peeled and chopped
• 3-4 scallions sliced thinly both white and green parts

Instructions

• To cook the quinoa: Place quinoa in a saucepan and add in the water and salt. Give it a mix, put the lid on and bring it to a boil in medium high heat. Once it comes to a boil, turn down the heat to low and cook for 10-12 minutes or until water is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff it with a fork and place it in a large salad bowl.
• Make the salad dressing: Meanwhile, prep the dressing by whisking all dressing ingredients in a small bowl. Set it aside.
• To assemble the quinoa tabbouleh: Place all tabbouleh ingredients in the bowl with the cooked quinoa.
• Drizzle it with the dressing. Give it a toss.
• Taste for seasoning and serve immediately.

Video

Notes

• Can I make quinoa tabbouleh in advance? You certainly can make this salad a day in advance. If you do so, be sure to keep the salad in an airtight container in the fridge. Some people chop everything up, mix it with cooked quinoa, and drizzle it with the dressing at the very last minute, but I prefer adding the dressing in as I assemble the salad. I find that the time spent marinating in the fridge yields a more flavorful salad.
• What to do with the leftovers? If you have any leftovers, you can place them in an airtight container and keep it in the fridge up to 2 days. This quinoa tabbouleh salad makes the most amazing lunch on the next day.

Nutrition

Calories: 303kcal | Carbohydrates: 33g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Sodium: 903mg | Potassium: 563mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2681IU | Vitamin C: 48mg | Calcium: 92mg | Iron: 4mg

The post 10 + Quinoa Salad Recipes (Quick, Easy & Healthy) appeared first on Foolproof Living.

A vegetarian version of my karniyarik recipe, this simple summer dish will satisfy picky eaters and special diets alike. Make this easy, low-calorie recipe for an authentic Mediterranean feast any day of the week.

Ingredients

Only the most wholesome and appetizing ingredients go into this vegetable stuffed aubergine (what they call eggplant in the U.K. or brinjal in Asia), making your ingredient checklist nutritious and delicious.

Eggplants

When considering the size of the eggplants, I recommend using 3-4 globe eggplants—the large, round type of eggplant most common in U.S. grocery stores. If you can’t find those, smaller eggplants or medium eggplant will work, too. Just be sure to select ones that are heavy, firm, and unbruised. New to buying eggplants? Be sure to check out my article on the different types of eggplants.

Bulgur Pilaf

For the bulgar pilaf filling, gather together butter, onion, green pepper (or red bell pepper), tomato paste, cumin, coarse bulgur, fresh tomato (or cherry tomatoes), chickpeas, water, salt, and black pepper.

Garnish /Sauce

It is optional, but you can drizzle Tahini Yogurt Sauce—a vegetarian eggplant dressing made with fresh lemon juice, tahini, and yogurt—for a kick of tangy flavor.

And of course, garnish it with a few tablespoons of roughly chopped Italian parsley.

How To Make Stuffed Eggplant – Vegetarian Version

There’s no secret to making authentic Mediterranean stuffed eggplant recipes like this. Other than the fact that the steps look like they are a lot, but if you multitask, you’ll see that making this simple dish is a breeze.

We can divide the whole process into 3 parts:

Roast Eggplant Halves

I shared a detailed post on how to roast eggplant halves should you want to see it in more detail and get all your questions answered. However, here is what you need to do in a nutshell:

1. Score the eggplant: Cut eggplant in half lengthwise. Score each half with a knife in a cross-hatch pattern. 
2. Salt & Rest: Transfer the eggplant on a sheet pan and sprinkle with an even layer of salt. Wait a half hour and preheat the oven to 400 degrees F. After 30 minutes, gently squeeze excess water from the eggplant halves and pat them dry with a paper towel. 
3. Oil eggplant halves: Brush the halves with an even coating of olive oil and place them cut face-down on the baking tray. 
4. Roast: Bake them for 45-60 minutes, or until they collapse and turn golden brown. Remove the cooked eggplant from the oven and let them cool before assembling.

Make Bulgur Pilaf

We are using my Bulgur Pilaf recipe here. I find that it pairs well with the roasted smokey eggplant. Below is how to make it in a nutshell. Be sure to make it while the eggplants to save on time.

1. Saute vegetables & spices: Heat oil in a medium saucepan over moderate heat. Sauteé the onion and pepper until they’re translucent, then add in the tomato paste. After a minute of constant stirring, add in the cumin, bulgur, tomatoes, chickpeas, water, salt, and pepper. 
2. Cook: Increase heat until the mixture boils, then cover it with a lid and reduce the heat to low. Simmer the bulgur for 10-12 minutes, or until most of the liquid is absorbed.
3. Rest & Fluff: Let the bulgur rest for 10 minutes, and then fluff it with a fork. 

If you are after a more simple version, you can check my How To Cook Bulgur post to make a basic bulgur recipe to stuff your eggplants.

Assemble:

To assemble the dish:

1. Prep for assembly: Place baked eggplant boats on a baking sheet. They would be quite snuggly, which is fine. Get as many as you can in there.
2. Stuff: Spoon each eggplant half with a heaping portion of the bulgur pilaf. 
3. Garnish & Drizzle: Sprinkle each with fresh parsley and, if desired, drizzle them with tahini yogurt sauce.

Expert Tips:

With these handy tips and tricks, you can learn how to make aubergine recipes exactly how you like them—and save time on meal prep, too!

• Save time: Roasting the eggplant halves a day in advance is an easy and delicious way to cut your cooking time in half.
• Make Your Serving Picture-Perfect: This Mediterranean stuffed eggplant looks absolutely exquisite when you arrange all the halves on a single serving platter. Plus, it’ll make assembling, serving, and taking pictures of this meal a breeze.
• Try a Gluten-Free Version: To make this stuffed eggplant vegetarian and gluten free, try my recipe for Lemon Quinoa—a savory, light, and citrusy filling.

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Vegetarian Stuffed Eggplant Recipe

Mediterranean-Inspired Vegetarian Stuffed Eggplant Recipe – Roasted eggplant halves filled with bulgur pilaf and drizzled with tahini yogurt sauce.

Course Vegetarian Main Dish

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Cooling time for eggplants 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 331kcal

Author Aysegul Sanford

Ingredients

For The Eggplants

• 4 large globe eggplants cut vertically in half
• 2 teaspoon kosher salt
• 4 tablespoons olive oil

For The Bulgur Wheat Pilaf

• 2 tbsp vegetable oil or butter
• 1 onion medium sized/chopped (approximately 1 cup)
• 1 green pepper seeded – (jalapeno or a small bell pepper would work) approximately 1/2 cup
• 2 tbsp tomato paste
• 1 teaspoon ground cumin
• 1 cup coarse bulgur both coarse and extra coarse bulgur would work for this recipe
• 1 fresh tomato cut into small cubes (approximately 1 cup)
• 1 can chickpeas drained and rinsed
• 2 cups boiling water or you can use vegetable stock
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Optional

• 1 cup Tahini Yogurt Sauce to drizzle
• ¼ cup Italian parsley roughly chopped

Instructions

To Roast Eggplant Halves:

• Rinse eggplant under cold water and dry with a kitchen towel or paper towels.
• Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.
• Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper or aluminum foil. Season evenly with the kosher salt. Let them sit for 30 minutes on the sheet pan.
• Preheat the oven to 400 degrees F (or 200 degrees C).
• Over a kitchen sink, gently squeeze the eggplants to get the extra moisture out. Pat-dry the cut face of the eggplants using a paper towel.
• Brush the halves evenly with olive oil. Arrange eggplants face down on the baking sheet. Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown.
• Let it cool on the counter for at least 20 minutes. Turn the cut side up and transfer them onto a serving platter to stuff.

To Make The Stuffing:

• While the eggplant halves are roasting, make the bulgur pilaf. Heat olive oil in a medium saucepan over medium heat. Add in onion and pepper and saute until translucent, 4 minutes. Add in tomato paste and stir constantly for a minute or until thoroughly incorporated into the vegetables and thickened.
• Add in ground cumin, coarse bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
• Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Off the heat, let it to rest for 10 minutes (with the lid on) and fluff it with a fork.

To Assemble:

• Fill each roasted eggplant half with bulgur pilaf.
• Sprinkle with parsley and drizzle with tahini yogurt sauce if using. Serve immediately.

Notes

• You can save time by roasting the eggplant halves a day in advance and storing them in an airtight container. When ready to stuff  them, heat them in a 300 F oven for 10-15 minutes.
• Arrange the eggplant halves in a baking dish to make it easier to stuff. 
• If you want to make this recipe gluten-free try it filling the eggplant halves with my Lemon Quinoa recipe instead.
• If you don’t care for the Tahini Yogurt Dressing, you can also use my Greek Yogurt Dressing
• Storage: In an airtight container, baked stuffed eggplant can last up to 4 days in the fridge. Just make sure you bring the aubergine halves to room temperature before storing them. To reheat, simply preheat the oven temperature to 300 degrees F. and cook the halves for 10-15 minutes, or until heated through.
• Make Ahead: To eliminate the stress of weeknight cooking, you can make this dish in advance. Just cook the eggplant and bulgur wheat pilaf, store them in separate airtight containers, and assemble the eggplant halves right before serving. To reheat, bake the assembled halves in the oven at 350 degrees F. for 10-15 minutes, or until heated through.
• Freezing: Both the flesh of the eggplant and eggplant shells are known to lose their shape and texture once exposed to extreme cold. To keep your eggplant skin as fresh as possible, I don’t recommend freezing them.

Nutrition

Calories: 331kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1825mg | Potassium: 343mg | Fiber: 8g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 2mg

The post Vegetarian Stuffed Eggplant appeared first on Foolproof Living.

Regardless of the method you use, it is easy to flavor and incorporates in salads, just like I did it in this Black Rice Salad recipe. Also referred to as Emperor’s rice, forbidden rice or purple rice, it offers many health benefits and is packed with antioxidant properties. Not to mention, black rice contains more fiber, iron, and protein than regular brown rice or white rice.

If you are a fan of salads made with grains like this one, try my other reader favorites like Wild Rice Salad, Turkish Bulgur Salad, and Mediterranean Quinoa Salad all of which are just as creative and delicious as this cold black rice salad recipe.

Ingredients:

There are three categories of ingredients in this Black Rice Salad: the salad dressing, the rice, and the veggies.

• The Rice Salad Vinaigrette Dressing: You will need rice vinegar, shallot (or red onion), honey, Asian chili-garlic sauce (I used Huy Fong – affiliate link), garlic, ginger, olive oil, and toasted sesame oil.
• The Black Rice: You will need rinsed black rice, water and kosher salt.

• The Veggies: This salad combines crunchy snap peas (or edamame), crisp radishes, sweet red or yellow bell pepper, and fresh cilantro.

Substitutions:

• Snap Peas: If you can’t find snap peas, use shelled edamame. They are usually sold in the frozen section of the grocery store and available all year round.
• Bell Peppers: I love the pop of color bell pepper offer, but if you like spicy flavors you can add in a small jalapeno as well.
• Not a fan of cilantro? Just omit it.

How To Make?

1. Cook the Black Rice on the Stove: Place rice, salt, and water in a medium saucepan over medium heat. Bring it a boil and cook until the rice is tender, about 20-25 minutes. Drain in a fine-mesh strainer and let it cool. Alternatively, you can cook black rice in a pressure cooker or rice cooker.

2. Prep Salad Dressing: Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger in a small bowl. While still whisking, drizzle in the olive oil and sesame oil until the dressing ingredients are thoroughly combined.

3. Assemble the Salad: Place the now-cooled rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
4. Check the Seasoning: Give it a taste for seasoning and add salt if necessary. Serve in a large serving bowl.

This recipe has been adapted from America’s Test Kitchen’s cookbook The Complete Salad Cookbook (affiliate link.)

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Black Rice Salad Recipe

This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.

Course Salad

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 362kcal

Author Aysegul Sanford

Ingredients

• 1 cup black rice rinsed and drained
• 4 cups water
• 1 teaspoon kosher salt

For The Salad Dressing:

• 3 tablespoons rice vinegar
• 1 small shallot or 2 teaspoons minced red onion
• 2 teaspoons honey
• 2 teaspoons Asian Chili-Garlic Sauce
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• ¼ cup olive oil
• 1 tablespoons toasted sesame oil

For The Salad:

• 1 cup sugar snap peas cut into 1-2 inch pieces
• 5 radishes – sliced thinly
• 1 red or yellow bell pepper seeded and chopped
• ¼ cup fresh cilantro roughly chopped

Instructions

• Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
• Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
• To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
• Give it a taste for seasoning and add in if necessary. Serve.

Notes

• Make Ahead: You can make each part (cook the black rice, prep the veggies, and prepare the dressing) of this salad a day in advance but store them separately. Combine all the components just before serving.
• Storage: The salad will keep for up to three days refrigerated in an airtight container.

Nutrition

Calories: 362kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 603mg | Potassium: 263mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1266IU | Vitamin C: 55mg | Calcium: 39mg | Iron: 2mg

The post Black Rice Salad appeared first on Foolproof Living.

If you have never cooked black rice before, you are in for a treat because in today’s post we are covering the basics of this nutritious whole grain in detail. And if you are someone who cooks it on the regular, I hope you will find some helpful tips from my extensive recipe testing for the pursuit of the best method of cooking forbidden rice.

If you are a fan of whole grain dishes like I am, you might also like my deep dive on cooking quinoa, bulgur, and wild rice. 

What is Forbidden Rice? Why is Black Rice called Forbidden Rice?

With its dark purple color, black rice is a cultivated form of wild rice and has been around for more than 9,000 years. Originated from China and spread to other parts of Asia and around the world, it is considered to have the highest antioxidant activity of all rice varieties and is a good source of nutrients, antioxidants, protein, fiber and iron.

Black rice is also referred to as Forbidden Rice and Emperor’s Rice, because during the days of ancient China it was considered to be so nutritious that it was reserved exclusively for the royalty to ensure their longevity and health. 

Eventually, it became available for everyone and came to this day as a grain that is synonymous with good health and long life.

Three Most Common Types of Forbidden Rice:

Nowadays, it is easy to find black rice in supermarkets here in the US. However, the names and branding used by the manufacturers might be a bit confusing, especially if you are new to cooking black rice.

Below are the three most common types of forbidden black rice, along with the most popular brands you can find:

Black Rice (Purple Rice): 

This is the most common type of black rice sold in the US markets. This unmilled, medium-grain rice is grown in Zhejiang province in China. However, nowadays, it is also grown in various parts of the world.

Some popular names for black rice are Forbidden rice, Heirloom Black Rice, Kavuni Rice, Purple Rice, Bolay Black Rice and Black Jasmine Rice. 

While there might be slight differences in production and/or brands, they are essentially the same thing. 

Some popular brands that sell black rice in the US markets are (affiliate links):

1. Lotus Foods – Heirloom Forbidden Rice (They offer an organic black rice as well)
2. Nature’s Earthly Choice – All Natural Black Rice

Black Japonica Rice™ & Black Pearl Rice by Lundberg

Black Japonica Rice™ and Black Pearl Rice are not technically black rice. They are grown in California by Lundberg Family Farms. 

However, because they are widely available in the US and offer a very similar taste and texture to black rice, I think it is appropriate to include them as a part of the family.

Black Japonica Rice is a mixture of short-grain black rice and medium-grain mahogany rice (a type of red rice.) The name is trademarked by Lundberg Family Farms. It is marketed as “A Gourmet Field Blend of Black & Mahogany Rice” and offers a very similar nutty flavor with subtle savory and sweet notes.

On the other hand, Black Pearl Rice is similar to black rice in that it is a whole grain rice with the bran intact and has a black pigment on the kernel.

Black Sticky Rice:

Also called Thai Black Rice, Thai Sweet Rice, Thai Black Glutinous Rice or Khao Niew Dam (in Thai), Black sticky rice is a medium to long grain glutinous rice from South East and East Asia.

It is often cooked by steaming (in a bamboo steamer) and compared to Chinese Black rice, it has a more sticky texture when cooked.

You can see this version also used in Korean cooking and they refer to it as Wild Sweet Rice or Black Sweet Rice.

It is often used in Thai cuisine in desserts, custards, pudding, and porridge recipes often topped off with fruit and coconut. 

Black Thai Glutinous Rice is not as widely available in the US as the other two types of rice. However, you can find them in Asian supermarkets and specialty stores or purchase it online.

While Thai Black Rice is not the same thing as Chinese Black Rice, in most recipes, you can use Chinese Black rice instead of Thai sticky rice. 

I am sure there are exceptions to this, especially if you are cooking authentic recipes, but I found that for basic recipes like Black Rice Salad or Black rice pudding, they can be used interchangeably.

Ingredients:

For each method of cooking below, you will need the same ingredients. They are black rice, water, and a pinch of salt.

The only exception to this is when cooking it as pilaf, which we will cover in more detail below.

How To Prepare Black Rice for cooking?

Should I rinse before cooking?

The jury is out on this one. Popular websites like TheKitchn and Martha Stewart do not recommend rinsing black rice before cooking, citing that doing so might wash away its nutrients. 

However, some other websites suggest that rinsing is necessary to eliminate some of the excess starch that makes the rice gummy.

I personally wash my black rice only if I am getting it from the bulk bins. If I am buying packaged black rice, I do not rinse it. One exception to this is if I am cooking black rice in a rice cooker as most rice cooker brands suggest rinsing rice before cooking.

If you decide to wash it, measure and place it in a fine mesh strainer and rinse it under cold running water. As the water runs through the rice, you will see it turn dark purple. Be aware that this liquid will stain your clothes and your countertops so be careful not to splatter it all over the place.

Should I soak it before cooking? If so, how long?

The short answer to this question is no. 

However, as it is the case with most whole grains, soaking it before cooking has some benefits. The following explanation comes from one of my favorite cookbooks, My New Roots: Inspired Plant-Based Recipes for Every Season.

Although it is not necessary to soak grains before cooking them, soaking has its benefits, including removing some of the naturally occurring phytic acid, which inhibits mineral absorption, and breaking down some of the hard-to-digest proteins. Additionally, soaking grains cuts the cooking time down substantially.

My New Roots Cookbook – Sarah Britto

If you decide to soak, mix 1 cup of black rice in three cups of water in a bowl and let it sit for an hour or overnight. Keep in mind that the cooking time will be shorter if you soak it. The amount of time will depend on how long you soak it. The longer it soaks the quicker it will cook.

With that being said, you can cook black rice without soaking. The difference between soaked versus un-soaked black rice is going to be the time of cooking plus the benefits mentioned above.

I personally do not soak black rice before cooking (because I can never remember it), and the recipes I share below are made without soaking black rice prior to cooking.

How to Cook Black Rice On The Stove –  Basic Cooking Instructions:

You can cook black rice on the stove using three different methods:

Cook it Like Rice:

This is the most popular method and the one that is recommended on the packaging of most black rice sold in the supermarket. It is also referred to as the absorption method.

Water to black rice ratio for the absorption method is 2 to 1. In other words, you will need 2 cups of cooking liquid (like water, chicken stock or vegetable broth) for every cup of black rice you use.

To Cook Black Rice using the absorption method:

1. Place 2 cups of cooking liquid of your choice, 1 cup of black rice, and an optional ½ teaspoon of kosher salt in a medium saucepan over medium-high heat. 
2. Bring to a boil, put the lid on, turn the heat down to low, and let it simmer for about 30-33 minutes or until all the liquid is absorbed.
3. Remove it from heat (keep the lid on) and let it rest for 10 minutes. Fluff it with a fork.

Pros & Cons of Cooking It Like Rice:

• Pros: The advantage of this method is that you can change up your cooking liquid to make it more flavorful. I also like the fact that after all of the liquid is absorbed, the rice looks and tastes perfectly cooked. 
• Cons: The disadvantage is that you have to keep a close eye on it to ensure that there is enough liquid in it and it is not sticking to the bottom of the pan. During all of my recipe testing, in every brand that I tried, my black rice was cooked between the 30-33 minute mark using this method.

Cook it Like Pasta:

To me, this is the easiest method. I love the fact that this method provides less sticky black rice in the end (compared to the absorption method). 

When you are cooking black rice like pasta, there is no need to be exact about the amount of water you use.

To cook black rice like pasta:

1. Place 6 cups of water, 1 cup of black rice, and ½ teaspoon kosher salt in a medium saucepan. 
2. Bring it to a boil and let it simmer (stirring occasionally) for 20 minutes or until the rice is fully softened.
3. Drain the liquid using a colander as soon as it cooks and serve.

Pros & Cons of Cooking it Like Pasta:

• Pros: This method of cooking is hands-off and quicker (ready after 20 minutes of simmering) than any other method.
• Cons: You can’t take advantage of flavoring it using chicken or vegetable stock (unless you want to waste it) and you might lose some of the nutrients after it is drained. Additionally, similar to pasta, if you leave it in the liquid after it is cooked, it will get mushy.

Pilaf Method: Turn It into Forbidden Black Rice Pilaf & Cook it with Vegetables

If you are a fan of whole grain pilaf recipes like Lemon Garlic Quinoa, Wild Rice Mushroom Pilaf, and Turkish Bulgur Pilaf, you should definitely try Black Rice Pilaf.

As a matter of fact, I took inspiration from my Wild Rice Stuffing recipe for this method of cooking. It is a great way to season black forbidden rice with vegetables, fresh herbs and spices and turn it into a delicious whole grain side dish. 

You can use any vegetables you have on hand, including but not limited to onion, garlic, carrot, celery, peas, and mushrooms and flavor it with fresh herbs like thyme and parsley. You can also season black rice with fresh or dried thyme, chives and salt, and black pepper.

To make my basic Black Rice Pilaf recipe:

1. Cook the vegetables: Heat vegetable oil in a medium saucepan with a lid over medium-high heat. Add in onion, carrots, celery and saute for 4-5 minutes or until softened. Add in garlic, fresh thyme leaves, a handful of dried cranberries and saute for 30 seconds. 
2. Add the black rice and cooking liquid: Add a cup of black rice and 1 ¾ cups of water, chicken stock or vegetable broth, salt and pepper. Bring to a boil, turn the heat down to medium-low and simmer for 30 minutes or until all the liquid is absorbed.
3. Garnish & Serve: Optionally, top it off with chopped pecans/walnuts and garnish with fresh thyme leaves. Serve.

Pros and Cons of Cooking it Like Pilaf:

• Pros: Cooking forbidden rice with vegetables complements its nutty texture and makes it even more flavorful. You can literally serve this dish by itself as a vegan and gluten-free meal or as a side dish with any of your dinner recipes. Plus, you can switch up the vegetables using this basic black rice pilaf recipe as a place to start.
• Cons: This is not a very hands-off method. You would have to keep an eye on it to make sure that it has enough water and not sticking to the bottom of the pot.
  Also, after it is fully cooked, all of the vegetables turn black, requiring a bit of food styling to make it look appealing to the eye. I top it off with a handful of chopped pecans (for color and crunch) and garnish it with fresh thyme (or any herbs you have on hand.)

Other Cooking Methods – In Instant Pot & In a Rice Cooker:

While cooking forbidden rice on the stove top is easy, if you would rather prefer a method that uses more hands off with foolproof, perfect-every time kind of results, then you can make it in an Instant Pot (or any electric pressure cooker) or in a rice cooker. 

I covered each method with everything you need to know in their respective recipe posts, but below are a quick snapshot of how to make black rice in each device.

Pressure Cooker Method:

Cooking black rice in an Instant Pot is easy and hands off. 

The water to rice ratio for cooking in a pressure cooker is 1 to 1. In other words, you will need 1 cup of cooking liquid (water, chicken stock or vegetable stock) for every cup of black rice.

For Chinese Forbidden rice, set your Instant Pot to 17 minutes on high and let it release the pressure naturally. If you are cooking Thai Black Sticky Rice, set it to 20 minutes on high and again, let it release the pressure naturally. 

There is no need to grease the pressure cooker insert as it does not stick.

Rice Cooker Method:

Cooking Black Rice in Rice Cooker is also easy and perfect if you want a method where you can set-it-and-forget-it. 

The ratio of water to rice for cooking black heirloom rice in a rice cooker is 1 ¾ cups of cooking liquid (water, chicken stock, or vegetable broth) to 1 cup of black rice. 

When cooking it in a rice cooker, I recommend using a tablespoon of vegetable oil to grease the rice cooker insert because it does stick to the bottom and makes clean up difficult later on.

To cook it, I set my Aroma Rice Cooker to the brown rice setting and it took about 55-60 minutes to cook.

How Long Does It Take to Cook black rice?

Each method takes a different amount of time and might slightly differ based on the brand or the type of forbidden black rice and equipment you are using.

How To Store, Freeze & Thaw?

• Storage: Bring leftover cooked black rice to room temperature, place it in an airtight container and store in the fridge upto 4 days.
• Freezing: Bring cooked black rice to room temperature, spread it onto a parchment-lined sheet pan, place in the freezer for upto 2 hours or until frozen, and then store it in a freezer friendly container.
• Thawing: Allow it to sit at room temperature for 1 hour. You can use it in cold dishes immediately or gently reheat to use in warm dishes.

Forbidden Rice Recipe Ideas – What To Do With Black Rice?

There are so many ways you can use cooked black rice. Since it stores well and can be used in many recipes, I cook a batch as a part of my weekly meal prep. You can pretty much adapt it to any recipe that uses quinoa, brown rice, and even wild rice. Here are a few suggestions:

• Use it in salads as a grain: Adding a cup of cooked black rice in any salad recipe makes it filling and nutritious. A great example of it is my Black Rice Salad, where I use cooked rice as a base and flavor it with an Asian salad dressing. Or try this Forbidden Rice Salad with Curry Dressing.
• Black Rice Cereal/Porridge or Black Rice Pudding: Serve it for breakfast by simply pouring hot or cold almond milk (or coconut milk) over it and topping it off with nuts and fruit.

• Use it as a base for your grain bowls: I serve my Sesame Seared Tuna Salad over black rice, which turns it into a filling meal. You can also swap quinoa with black rice in my Sweet Potato Quinoa Bowl.
• Add a cup of black rice into soups and stews: You can add it to any soup or stew recipe that uses pasta/orzo, or quinoa as a filling.

What to Eat With Black Rice?

You can serve this black rice recipe with any of your meat, chicken and vegetarian meals as a whole grain side dish. A few of my favorites are:

• Ground Turkey Meatloaf
• Pot Roast
• Cornish Hen
• Whole Roasted Chicken
• With vegetable dishes like Baked Asparagus, Roasted Delicata Squash, and Whole Roasted Carrots

Expert Tips for Success:

• Black Rice Stains: When cooking black rice keep in mind that it stains clothes, cooking utensils, and even countertops. So, be careful when handling it.
• It is best to use a heavy bottom pot with a tight fitting lid: While you can use any pot to cook black rice, if you have it, I recommend using a Dutch oven with a tight lid and preferably with a dark interior when cooking black rice. Doing so will help cook it evenly and hide the black stains. I use my 4 quart round Staub Dutch Oven (affiliate link.)
• Every brand is different: I have tested these recipes several times using each method with all the brands I mentioned at the beginning of this post. Please keep in mind that the cook time might slightly vary depending on the brand and method of cooking you are using. Please use my recipes and recommendations as a place to start and adjust accordingly based on the brand and method you are using.

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Forbidden Rice Recipe (Black Rice Recipe)

Learn how to cook black rice recipe with three foolproof and easy methods for perfectly cooked black rice every time. This healthy grain is worthy enough to be a part of your weekly meal prep to keep you full and satisfied throughout the week.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 3 cups

Calories 228kcal

Author Aysegul Sanford

Ingredients

For Cooking It Like Rice (The Absorption Method):

• 1 cup black rice
• 2 cups water chicken stock or vegetable broth would also work
• 1/2 teaspoon kosher salt

For Cooking it Like Pasta:

• 1 cup black rice
• 6 cups water
• 1/2 teaspoon kosher salt

For The Black Rice Pilaf

• 2 tablespoons of olive oil
• 1 small onion chopped
• 2 small carrots cut into small pieces approximately ½ cup
• 2 stalks of celery cut into small pieces approximately ½ cup
• 1 clove of garlic
• ½ cup dried cranberries or raisins roughly chopped
• 1 cup black rice
• 1 ¾ cups liquid water or stock
• ½ cup pecans chopped

Instructions

For cooking it like rice (aka the Absorption method)

• Place black rice, water, and kosher salt in a medium saucepan or Dutch oven with a tight fitting lid over medium-high heat.
• Bring to a boil, put the lid on, turn the heat down to low, and let it summer for about 30-33 minutes or until all the liquid is absorbed.
• Remove it from heat (keep the lid on) and let it rest for 10 minutes. Fluff it with a fork.

For The Pasta Method:

• Place water, black rice, and kosher salt in a medium saucepan or dutch oven.
• Bring it to a boil and let it simmer (stirring occasionally) for 20 minutes or until the rice is fully softened.
• Drain the liquid using a colander as soon as it cooks and serve.

For Black Rice Pilaf:

• Cook the vegetables: Heat vegetable oil in a medium saucepan with a lid over medium-high heat. Add in onion, carrots, celery and saute for 5 minutes or until softened. Add in garlic, fresh thyme leaves, a handful of dried cranberries and saute for 30 seconds.
• Add the black rice and cooking liquid: Add a cup of black rice and 1 ¾ cups of water (chicken stock or vegetable broth) salt and pepper. Bring to a boil, turn the heat down to medium-low, put the lid on, and simmer for 30 minutes or until all the liquid is absorbed.
• If you prefer, top it off with chopped pecans/walnuts and garnish with fresh thyme leaves. Serve.

Notes

• The nutrition information listed below is for 1 cup of cooked black rice.
• If you want to learn how to cook black rice in a pressure cooker or a rice cooker, check out my Instant Pot Black rice and Black Rice in rice cooker recipes for everything you need to know for each method.
• To Store: Bring leftover cooked black rice to room temperature, place it in an airtight container and store in the fridge upto 4 days.
• To Freeze: Bring cooked black rice to room temperature, spread it onto a parchment-lined sheet pan, place in the freezer for upto 2 hours or until frozen, and then store it in a freezer friendly container.
• To Thaw: Allow it to sit at room temperature for 1 hour. You can use it in cold dishes immediately or gently reheat to use in warm dishes.

Nutrition

Calories: 228kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 400mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Calcium: 19mg | Iron: 1mg

The first time I published this Forbidden Rice Recipe was back in May of 2016. Since then it has been a favorite in our house. Today, Jan 2023, I am updating that old post with some new photos and additional helpful information.

The post Black Rice aka Forbidden Rice appeared first on Foolproof Living.

Today, we are adding one more recipe to the collection with this quick black rice in Instant Pot recipe. If you are like me, a fan of this ancient Chinese whole grain rice, you will be surprised to see how easy it is to cook it in an electric pressure cooker. Plus, compared to cooking black rice on the stove top or in the rice cooker, this method is hands-off and delivers perfect results every time.

Serve it as a side dish with chicken, beef, or vegetarian main dishes or turn it into a quick and flavorful salad using my Black Rice Salad recipe.

Why I Love This Recipe:

• No Need for Soaking the rice: If you have the ingredients on hand, you don’t have to plan ahead to make this tasty side.
• Consistent: Cooking forbidden rice in an instant pot delivers perfect results every time without any fuss, which is why it is my favorite method of cooking it.
• Hands Off: You won’t have to keep an eye on this black rice. The active cooking time is minimal, so you can make it and get back to your other dishes.
• Good for You: This gluten-free side has impressive health benefits like high levels of protein and dietary fiber content with antioxidant and anti-inflammatory properties.

Ingredients:

This  Instant Pot black rice recipe technically requires only two ingredients: black rice and water. It is optional, but you can also use a pinch of salt and a teaspoon of oil (such as olive oil, avocado oil, or ghee) for flavor.

In terms of the cooking liquid, you can swap water with vegetable broth or homemade chicken stock for more flavor.

What Brand Black Rice Should I buy?

When shopping for black rice (aka Chinese Forbidden Rice), you might find some other varieties like Black Sticky Rice (aka black glutinous rice or Thai black rice) or Black Japonica Rice.

I tested this recipe with Nature’s Earthly Choice (affiliate link), Lotus Foods (affiliate link) brands of Chinese black rice, and Rice King Black Sticky Rice. All of them delivered great results.

Check out my Forbidden Rice recipe post to learn more about the types of black rice.

Forbidden Rice to Water Ratio For Cooking In Instant Pot

The ratio for Instant Pot forbidden rice to water is easy to remember: one cup of black rice will require one cup of water (or chicken stock or vegetable broth).

How much water you use depends on how much rice you would like to make. To double it, use two cups of black rice with two cups of water.

How to Make Black Rice in Instant Pot?

1. Rinse Forbidden Rice: Start by rinsing the rice in a fine-mesh strainer under cold water until water runs clear.

2. Place Black Rice in Instant Pot: Transfer the black rice to the Instant Pot, and pour in the liquid and a pinch of salt, if using.
3. Secure the lid: Once you secure the lid, move the steam release valve to the sealing position.
4. Select Manual/Pressure Cook: It typically takes about 5-7 minutes for the Instant Pot to come to pressure. Press the pressure cook button to cook on high pressure for 17 minutes if you are cooking Chinese black rice and 20 minutes if you are cooking Black Glutinous Rice.
5. Use the Natural Pressure Release: When the cooking cycle is complete, use the Instant Pot natural release setting for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. You don’t need to use the quick release for this recipe.

6. Serve: Carefully open the lid, fluff rice with a fork, and serve. Or use it in one of the other black rice recipes.

How to Store and Reheat?

• Storage: You can store leftover rice for up to three days in the refrigerator in an airtight container.
• Reheating: Reheating black rice is simple. You can put it in a bowl in the microwave or heat it gently in a saucepan on the stovetop. You may have to add in a few tablespoons of water if it is too dry.

Expert Tips and Variations:

• Add Flavor: Instead of water, you could use chicken stock or vegetable broth (or you can even make vegetable stock from scraps and use it in this recipe) to give it a savory boost.
• Double It: Serving a crowd? This black rice recipe doubles easily.

How to Serve?

This dish is so versatile that you can pair it with nearly anything. It can effortlessly become a side dish, part of a main, or even a dessert.

• Put It in a Grain Bowl: Black rice is the perfect component to give a salad bowl a little heft and a distinctive nutty flavor. Forbidden rice is a delicious accompaniment to the Seared Tuna Salad Bowl and is filling enough for dinner.
• Make It a Meatless Meal: Serve the forbidden rice with vegetables like Roasted Whole Carrots, Roasted Asparagus, or Roasted Delicata Squash.
• Serve In a Salad: Black rice adds gorgeous dark purple color, texture, and taste to a salad. This Black Rice Salad is a delicious variation.
• Use It as a Side: Black rice is the perfect complement to chicken, beef, or vegetarian dishes.
• Turn It Into Dessert: Black rice doesn’t have to be savory. Try making a black rice pudding recipe (made with coconut milk) for dessert.

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Instant Pot Black Rice Recipe (Pressure Cooker Method)

Learn how to cook black rice in an instant pot with my easy foolproof method. Packed with numerous health benefits, this delicious grain is going to be your next favorite side dish.

Course Side Dish

Cuisine Asian

Prep Time 2 minutes minutes

Cook Time 17 minutes minutes

Coming to pressure & release pressure 12 minutes minutes

Total Time 31 minutes minutes

Servings 3 cups

Calories 228kcal

Author Aysegul Sanford

Ingredients

• 1 cup black rice aka forbidden rice
• 1 cup water chicken stock or vegetable broth
• Pinch of salt optional

Instructions

• Rinse forbidden rice in a fine-mesh strainer under cold water until water runs clear.
• Transfer it to the Instant pot, pour in the liquid, and a pinch of salt, if using.
• Secure the lid. Move the steam release valve to Sealing position.
• Select Manual/Pressure Cook to cook on high pressure for 17 minutes.
• When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to Venting position to release any remaining pressure.
• Carefully open the lid. Fluff it with a fork and serve.

Notes

• The nutritional values below are for 1 cup cooked black rice.
• The active cooking time will vary based on the type of wild rice you are cooking. If you are using:
  • Chinese black rice/Forbidden rice: It will take about 17 minutes cook time.
  • Black glutinous rice in pressure cooker: It will take about 20 minutes.
  • Black Japonica rice in Instant Pot or pressure cooker: It will take about 20 minutes.
    However, keep in mind that it typically takes 5-7 minutes for the Instant Pot to come to pressure first. Then you will cook the rice as listed above (from 17-20 minutes). After, it takes about 10 minutes for the pressure to release. So, most black rice dishes come together in an Instant Pot in about 30-33 minutes total.
• Storage: You can store leftover rice for up to three days in the refrigerator in an airtight container.
• Reheating: Reheating black rice is simple. You can put it in a bowl in the microwave or heat it gently in a saucepan on the stovetop. You may have to add in a few tablespoons of water if it is too dry.

Nutrition

Calories: 228kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Calcium: 17mg | Iron: 1mg

The post Instant Pot Black Rice appeared first on Foolproof Living.

This Black Rice in Rice Cooker recipe is timeless and easy. Known as the Emperor’s rice in ancient China, the health benefits of black rice are well-known. It contains powerful antioxidant properties, Vitamin E, and fiber that help fight against cardiovascular disease.

Ingredients:

This dish comes together with just four simple ingredients: water (or chicken stock or vegetable broth), salt, any type of vegetable oil (or butter), and black rice. Using fewer ingredients allows the black rice taste and naturally nutty flavor to shine through.

How to cook forbidden rice in a rice cooker?

I used my Aroma rice cooker (affiliate link) to cook black rice. Depending on the rice cooker you are using there might be a slight difference in the method so be sure to check your manual before cooking.

1. Rinse the Rice: Place black rice in a medium-mesh strainer and wash under cold water until it runs clear.
2. Grease the Inner Pot: Cover the rice cooker insert with a tablespoon of vegetable oil (or a tablespoon of butter) to prevent sticking. I use a sheet of paper towel to distribute the oil evenly throughout the insert.

3. Combine the Ingredients: Add rinsed black rice, liquid of your choice, and a pinch of salt to the rice cooker. Give it a stir.
4. Close the Lid and Select a Setting: Put the lid on and press the brown rice setting (or brown rice mode) on your rice cooker. If your rice cooker does not have that function, just press “cook.”
5. Let It Cook: It should take somewhere between 50-60 minutes for it to cook completely.

6. Fluff and Serve: Once it is done, open the lid and fluff the cooked rice with a fork before serving.

How Long Does It Take?

The cooking time for black rice in my Aroma Rice Cooker (affiliate link) was about 50-60 minutes. Though the timing might be a bit more or a bit less depending on the brand of rice cooker you are using.

Expert Tips For Success

• Grease the Bottom: Black rice – especially black glutinous rice (Thai Black Sticky Rice) – will stick unless you use some oil. 
• Use chicken stock or vegetable broth for cooking liquid: As it is the case with cooking quinoa, bulgur, and wild rice, using chicken stock or vegetable broth immediately elevates the dish and makes it more flavorful. You can use all broth or mix a portion of it with water.
• Drain excess water: During my recipe testings I did not have an instance where I had excess water at the bottom of the rice cooker insert but if that happens to you simply drain the liquid before serving it.
• Don’t Wear White: Black rice stains clothes and hands easily, so be careful when handling it.

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Black Rice in Rice Cooker Recipe

If you are looking for a hands off method for cooking black rice you are in the right place. Cooking black rice in a rice cooker is easy and deliver perfectly cooked rice every time.

Course Side Dish

Cuisine Asian Cuisine

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 3 cups

Calories 268kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon vegetable oil
• 1 cup black rice
• 1 ¾ cups water or vegetable or chicken stock
• ½ teaspoon kosher salt optional

Instructions

• Place black rice in a medium-mesh strainer and wash under cold running water until it runs clear.
• Grease the rice cooker insert with a tablespoon of vegetable oil to prevent sticking. I use a sheet of paper towel to distribute the oil evenly throughout the insert.
• Place rinsed black rice, liquid of your choice, and salt. Give it a stir.
• Put the lid on and press the brown rice setting on your rice cooker. If your rice cooker does not have that function, then just press “cook”.
• It should take somewhere between 50-60 minutes for it to cook completely.
• Once it is done, open the lid, and fluff it with a fork before serving.

Notes

• The nutrition information below is for 1 cup of cooked black rice.
• Depending on the rice cooker you are using there might be a slight difference in the method so be sure to check your manual before cooking.
• Storage leftover black rice in an airtight container in the fridge up to 5 days.
• You can follow the same recipe and water to rice ratio to cook Black Glutinous Rice in the rice cooker. 

Nutrition

Calories: 268kcal | Carbohydrates: 48g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 399mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Calcium: 19mg | Iron: 1mg

The post Black Rice in Rice Cooker appeared first on Foolproof Living.

I have already shared my foolproof recipes for Microwave Quinoa, Rice Cooker Quinoa, and Instant Pot Quinoa. So, consider this a sequel.

If you need a refresher on basic cooking methods like this one, be sure to check out my detailed 101 posts on How To Cook Wild Rice, How To Cook Bulgur Wheat and How To Cook Black Rice posts as well.

How To Prepare Quinoa

• Measure Quinoa: Whether you cook white, red, black, or tricolor quinoa, I recommend measuring it first. I usually use a cup measure, but you can find detailed weight information for measuring different types of quinoa below:
  • 1 cup dry (raw) white quinoa: 6.7 ounces – 190 gr.
  • 1 cup dry red quinoa (aka brown quinoa): 7 ounces – 198 gr.
  • 1 cup dry black quinoa: 7 ounces – 198 gr.
  • 1 cup tricolor quinoa (aka rainbow quinoa): 7.1 ounces – 201 gr.

• Rinse Quinoa Under Cold Running Water: To rinse quinoa, place it in a fine-mesh strainer and rinse thoroughly under cold water for 30 to 60 seconds or until the water runs clear. 

Quinoa To Water Ratio (Quinoa Proportions)

When it comes to cooking quinoa on the stovetop, regardless of the type/color of the quinoa you are using (i.e., white, red, black, and tricolor quinoa), the ratio of quinoa to water is 1 to 2. 

In other words, for every 1 cup of quinoa, you use 2 cups of liquid. In terms of liquid, you can use water, chicken stock, or vegetable broth. 

With that being said, the question of how much water to use for cooking quinoa has been a source of discussion in some popular websites like TheKitchn and Goop. Both websites swear by a 1 to 1 ¾ cup ratio (meaning 1 cup of quinoa to 1 ¾ cups of liquid) when cooking quinoa on the stove. 

Intrigued, I put both ratios to test and cooked a batch of each type of quinoa in my kitchen. In the end, I honestly thought that the difference in taste was very minimal. 

Yes, the 1:2 ratio was moister (and perhaps a tiny bit more watery), whereas the 1: 1 ¾ ratio had a drier and denser texture, but I felt like they were pretty similar.

In all my testings, I felt the more important thing was to let it rest for at least 10 minutes after the cooking was completed. In my opinion, as long as you are using a pot with a tight-fitting lid and letting it rest after it is cooked, you will end up with a perfectly cooked and fluffy quinoa in either ratio.

How To Make Quinoa? Step By Step Instructions

The basic process for cooking quinoa on the stovetop is as follows:

1. Place rinsed and drained quinoa, water (or chicken broth or veggie broth), and a pinch of salt (optional) into a pot with a tight-fitting lid. Stir it and put the lid on.
2. Turn the heat to medium-high and bring it to a boil. It should take about 3-4 minutes for it to come to a boil.
3. As soon as it comes to a boil, turn the heat down to low and let it simmer. 

Even though the step-by-step photos I am sharing here show cooking instructions for white quinoa, you can use the same method for cooking black quinoa, red quinoa, and tri-color quinoa.

How Long To Cook Quinoa:

Now, you might be asking yourself, what is the ideal cooking time for quinoa? During my testing for the best quinoa recipe, I found that the timing changes based on the type of quinoa you are using. 

Once it comes to a boil, the optimal simmering time for each type of quinoa is below:

• White quinoa (aka Pearl Quinoa): 15 minutes
• Red quinoa (aka Brown Quinoa): 18 minutes
• Black Quinoa: 20 minutes
• Tri-Color Quinoa ( aka Multicolor or Rainbow quinoa): 18 minutes (the timing might change based on the brand you are using)

How To Tell When Quinoa Is Cooked?

You will know that the quinoa is done cooking when most of the liquid in the pan is absorbed with tiny air holes on the surface, and some of the quinoa seeds look like they have popped open, revealing the germ of the kernel.

What If I Am Left with Liquid in The Pan After It is Cooked?

During my testings, I learned that while the general 1 cup quinoa to 2 cups liquid work for most packaged quinoa brands, with a few brands, I was left with some liquid at the bottom even after the cooking time was completed and my quinoa looked like it was fully cooked.

If that happens to you, you can do one of two things:

• Drain the liquid: Let your quinoa rest for 10 minutes and drain the liquid using a strainer.
• Let it rest longer: Let it rest with the lid on for 30 minutes or so. It should absorb all the liquid as it sits. The texture might be a little bit mushy, but you’ll still have a perfectly cooked quinoa.

How To Make Fluffy Quinoa:

Once the quinoa is cooked, turn off the heat and let it sit covered for 10 minutes. When ready to serve, gently fluff it with a fork.

During my recipe testings, I found out that letting it rest covered without touching is the secret to perfectly cooked quinoa that is perfect every time. If you skip this step, you will likely end up with mushy quinoa that is somewhat sticky.

How Much Does 1 Cup Quinoa Make?

The answer to this question depends on the type of quinoa you are using. I tested every kind of quinoa and measured each type in my kitchen using my own kitchen scale. Below you will find the weight measurements of each type of cooked quinoa.

• White Quinoa: 1 cup of dry quinoa yields approximately 3 ¾ cups of cooked quinoa that is equal to 19.50 ounces.
• Red Quinoa: 1 cup of red quinoa yields approximately 4 cups of cooked red quinoa that is equal to 24 ounces.
• Black Quinoa: 1 cup black quinoa yields approximately 3 ½ cups of cooked quinoa that is equal to 21 ounces.
• Tri-Color Quinoa (aka Multi-Color): 1 cup multicolor quinoa yields approximately 4 cups of cooked quinoa that is equal to 18.80 ounces.

How To Flavor Quinoa?

If you look at the stovetop quinoa recipe below, you will see that it is a basic one. While you can certainly enjoy it by itself, you can make it super flavorful and delicious with just a few minor changes.

And since there are so many ways you can flavor your quinoa, I wrote a detailed blog post about How To Make Quinoa Taste Good. However, below are a few ways to get you started:

• Add some seasoning to the pot during the cooking process: Some of my favorite quinoa seasoning ingredients are a dried bay leaf, a clove of garlic (used as a whole), fresh herbs (like chopped parsley or dill), or a pinch of salt and some freshly ground black pepper. Simply add the seasonings of your choice into the pot at the same time with the liquid and cook as directed.
• Add in a tablespoon of butter or coconut oil: Adding a little bit of fat into the cooking liquid enhances the flavor. I love a tablespoon of butter, but you can use any oil (i.e., coconut oil, avocado oil, olive oil) you have on hand. Simply add your favorite oil into the pan while you add the liquid and cook as directed. 
• Cook quinoa with chicken stock instead of water: Cooking quinoa in vegetable or chicken stock is probably the easiest way to flavor it. You can simply swap the water with your choice of stock and use the same amount for cooking your quinoa. Alternatively, if you prefer, you can also use half water and half stock. As long as you follow the 1 cup quinoa to 2 cups of liquid ratio, you should be fine.

Best Way To Store Cooked Quinoa:

Store cooked quinoa in an airtight container in the fridge for up to 5 days. You can also freeze quinoa to have it on hand in a quick and efficient way. If you want to know more about freezing quinoa, be sure to read my post on How To Freeze Cooked Quinoa.

Equipment Needed to Cook Quinoa on Stovetop: 

To cook the perfect quinoa, you will need the following equipment:

• Fine Mesh Strainer: Using a fine mesh strainer is by far the best way to rinse quinoa. This fine mesh strainer (affiliate link) is the one I use and recommend. 
• A Pot with a lid: I recommend using a pot with a tight-fitting lid that does not have a hole in it so that you can easily trap all the water (and steam) in the pot. Since I usually cook one cup of quinoa, I prefer this pot (affiliate link) that is 7-inches in diameter. It is the white pan you see in the photos.
• A Fork: Once the quinoa is cooked and rested, I use a dinner fork to fluff it.
• Airtight Container: I am a big fan of these meal prep containers (affiliate link) to store cooked quinoa.

The Best Quinoa Recipes:

The best thing about quinoa is that it has various uses and can be enjoyed for breakfast, lunch, and dinner. With its mild and nutty flavor, it is easy to incorporate into various dishes. Below are a few of our favorite easy quinoa recipes:

• Breakfast: For a bowl of healthy plant-protein, start your day with one of the following recipes:
  • Microwave Quinoa Porridge
  • Quinoa Porridge
  • Quinoa Crunch
• Lunch: Healthy Quinoa Salad Recipes are some of the easiest ones to make for lunch. I make a big batch of quinoa every week during meal prep and use it throughout the week. Some of the reader favorites include:
  • Mediterranean Quinoa Salad
  • Quinoa Tabbouleh Salad
  • Southwestern Quinoa Salad
• Dinner: Putting dinner on the table is easy as quinoa can be cooked in many ways for dinner. A few favorites include:
  • Mexican Quinoa or Instant Pot Mexican Quinoa
  • Quinoa Chili 
  • Quinoa and Black Bean Tacos
• Side Dish: Fast and easy quinoa dishes are my go-to whenever I need a side dish to serve with main dishes.
  • Lemon Quinoa
  • Butternut Squash Quinoa

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How To Cook Quinoa on Stove Recipe

Learn how to make quinoa on the stovetop to make perfectly cooked and fluffy quinoa every time. I made sure to cover proper cooking times for each type of quinoa (white, red, black, and tricolor quinoa).

Course Side Dish

Cuisine American

Prep Time 3 minutes minutes

Cook Time 15 minutes minutes

Resting Time 10 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 156kcal

Author Aysegul Sanford

Ingredients

• 1 cup white quinoa
• 2 cups water (Chicken Stock or Vegetable Broth would also work)
• 1/2 teaspoon kosher salt

Instructions

• Place raw quinoa in a fine-mesh strainer and rinse under cold water. Drain.
• Place rinsed and drained quinoa, water (or chicken broth or veggie broth), and a pinch of salt (optional) into a pot with a tight-fitting lid. Stir it and put the lid on.
• Turn the heat to medium-high and bring it to a boil. It should take about 3-4 minutes for it to come to a boil.
• As soon as it comes to a boil, turn the heat down to low and let it simmer for 15 minutes or until all of the liquid is absorbed.
• Turn the heat off and let it rest for 10 minutes (covered). Fluff it with a fork and serve.

Notes

• You can use this recipe to cook red, black and tricolor quinoa as well. However, be aware that the cooking time might vary. For red quinoa let it simmer for 18 minutes, for black quinoa let it simmer for 20 minutes, and for multi color quinoa let it simmer for 18 minutes.
• 1 cup raw white quinoa yields approximately 3 3/4 cups of cooked white quinoa.
• How to tell when quinoa is done cooking? You will know that the quinoa is done cooking when most of the liquid in the pan is absorbed with tiny air holes on the surface, and some of the quinoa seeds look like they have popped open, revealing the germ of the kernel.
• For additional flavoring you can add in a tablespoon of olive oil or butter into the cooking liquid. You can also use chicken or vegetable stock instead of water as your cooking liquid.
• Best way to store: Place cooked quinoa in an airtight container and store it in the fridge for up to 5 days.
• Want to use a different technique to cook quinoa? Check out my Microwave Quinoa, Pressure Cooker Quinoa and Rice Cooker Quinoa recipes.

Nutrition

Calories: 156kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 239mg | Fiber: 3g | Vitamin A: 6IU | Calcium: 24mg | Iron: 2mg

The post How to Cook Quinoa On Stove appeared first on Foolproof Living.

Today, we are adding a new one to the collection. This Quinoa Lentil Salad is a naturally vegetarian and gluten-free salad, combining flavors of fresh mint, protein-packed quinoa and lentils, and tangy lemon in one bowl.

I Love This Recipe Because It:

• Is a protein-packed filling salad that you can serve as a side dish (or a light main dish) or prepare it in advance for weekday lunches or meal prep.
• Comes together in less than 45 minutes with only 9 simple ingredients
• Is a great way to add in some good-for-you plant protein into your diet thanks to quinoa

Ingredients Notes + Substitutions

I love to create quinoa recipes that combine flexible ingredients with unique flavors. This lentil quinoa salad recipe is no exception, as it is packed with fresh mint, quinoa, green French green lentils, Kalamata olives, feta cheese, and red onion.

• Quinoa: This protein-packed grain comes in a variety of colors (white, red, and tricolor). I opted for tri-color quinoa but you can use whichever variety you have on hand.
• French Green Lentils (aka French du Puy lentils): This variety of lentils have a greyish-green color and a nutty and peppery taste. When cooked, they hold their shape with a texture that is tender but not mushy. If you don’t have them on hand, you can also use regular green lentils.
• Kalamata Olives: You’re likely to find Kalamata olives in many Greek or Mediterranean dishes. Find them in the olive cart or jars at your local grocery store.
• Fresh Mint: In this recipe, the star ingredient of the show is mint. The combination of mint-lentils-feta is out of this world.
• Cheese: I used feta cheese but goat cheese is also a great option. If you want this salad to be vegan simply omit feta cheese.
• The Onion Family: Red onion is sweet and will go well with the salad’s salt and tang. It can easily be swapped with any of its onion relatives: green onions, white or yellow onions, or shallots.

How To Prepare Quinoa and Lentils For Cooking

• Quinoa: Always start by rinsing quinoa with water before cooking. This will wash away the grain’s natural, bitter-tasting coating called ‘saponin’. 
• Lentils: Before cooking lentils for salad, sift through them in a bowl. Remove any small pieces of debris or pebbles, which can sometimes get bagged along with the legumes. Finally, rinse lentils with water as an extra precaution.

How To Make

This Quinoa and lentil salad recipe is great in any season and can be easily prepared. It is filling and satisfying and does not take much time or effort to put together.

Follow these directions to have it ready in under 45 minutes from start to finish:

How To Cook Lentils And Quinoa Together:

When making this lentils quinoa salad recipe, you can either use pre-cooked quinoa (3 cups cooked from 1 cup raw) and pre-cooked lentils (2 cups cooked from 1 cup raw lentils) or cook them together.

I personally like to cook them together in the same pot as I find it to be more efficient. Here’s how to do it:

• Cook The Quinoa And Lentils: Place the rinsed quinoa and lentils in a medium-size saucepan with a tight-fitting lid. Pour the cooking liquid. You will need 3 cups of liquid. This can be either water or a combination of water or broth. I like to combine 2 cups water and 1 cup vegetable broth.
  Cover with a lid and cook over medium-high heat until the liquid comes to a boil. 
• Let it simmer: Turn the heat to low and cook for 20 minutes or until the quinoa and lentils have absorbed all of the liquid. Turn the heat off and let them rest for 10-15 minutes. 
• Let it rest: Fluff the lentils and quinoa with a fork and transfer to a large bowl. 

• Make the vinaigrette: While the quinoa and lentils are cooking make the vinaigrette and prepare the rest of the ingredients. I used my all-time favorite olive oil and lemon-based lemon vinaigrette recipe. It is made by whisking together fresh lemon juice, lemon zest, olive oil, dijon mustard, garlic, salt and black pepper.
• Assemble: Add the rest of the ingredients; olives, red onion, fresh mint, and feta cheese, and drizzle it with the dressing. Gently toss and serve.

Making It Ahead of Time & Storage

• To make ahead: Lentil and quinoa recipes are the ultimate meal-prep accessory because they can be made well ahead of time and chill in your fridge for days. Add the cooked and cooled quinoa and lentils to individual airtight containers and top with the rest of the salad ingredients. Store the lemon vinaigrette separately. Store everything in your fridge for 3 to 5 days while enjoying the portions for weekday lunches.
• To store: Place leftovers in an airtight container and store in the fridge. They should be fresh up to 4 days.

A Few FAQs Answered:

A Few Dishes To Serve With This Salad

• Whole Roasted Chicken With Potatoes
• Mediterranean Lemon Chicken
• Meatballs And Potatoes
• Chicken With Fennel and Orange

More Quinoa Recipes You Might Like

• Check out all my Easy Quinoa Salads
• Mexican Quinoa Recipe
• Black Bean Quinoa Salad
• Quinoa Black Bean Tacos
• Quinoa Power Bowl
• Vegetable Quinoa Stew
• Quinoa and Black Bean Salad

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Quinoa Lentil Salad Recipe

Detox Quinoa Lentil Salad with Lemon Vinaigrette Dressing: Packed with plant-based protein, mint, and feta this vegetarian and gluten-free salad recipe is perfect as a side dish or for meal prep. 

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 376kcal

Author Aysegul Sanford

Ingredients

For The Lentil Quinoa Salad

• 1 cup raw white red or tricolor quinoa (rinsed and drained)
• 1 cup green French lentils or green lentils rinsed and drained
• 3 cups of liquid* water, vegetable broth or a combination of the two
• ½ teaspoon Kosher salt
• 1 cup Kalamata olives chopped
• 1 cup red onion chopped
• 1 cup fresh mint loosely packed
• 1 cup feta cheese crumbled

For The Lemon Vinaigrette

• ½ cup olive oil
• 4 tablespoons lemon juice
• 2 small cloves of garlic minced
• 1 teaspoon dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Start with cooking quinoa and lentils: To do so, place quinoa, lentils, cooking liquid, and salt in a medium saucepan with a tight-fitting lid. Cover it with the lid and cook over medium-high heat until it comes to a boil. Once it does, turn the heat to low and cook for 20 minutes or until all the liquid is absorbed. Turn the heat off and let it rest for 15 minutes. Fluff it with a fork and transfer to a large bowl to cool.
• Add the rest of the ingredients; olives, red onion, mint, and feta cheese into the bowl.
• Make the vinaigrette by whisking together all the ingredients in a bowl or mason jar until emulsified.
• Drizzle the salad with the dressing. Give it a gentle toss.
• Taste for seasoning and acidity. If you like it saltier, add more salt. If you like it more citrusy, add more lemon juice.
• Serve while still warm.

Video

Notes

A Few FAQs Answered:

• Alternatively, you can use pre-cooked quinoa and lentils for this salad. If you do so, please use 3 cups of cooked quinoa and 2 cups of cooked lentils.
• To Make Ahead: Add the cooked and cooled quinoa and lentils to individual airtight containers and top with the rest of the salad ingredients. Store the lemon vinaigrette separately. Store everything in your fridge for 3 to 5 days while enjoying the portions for weekday lunches.
• Should I serve it warm or cold? You can serve it either way.
• Can I Use Canned Lentils? I would recommend against it, as canned lentils could take away from the salad’s freshness. They will save time, however, canned lentils could also be very mushy. If you do use them, drain and rinse them thoroughly before use.
• Cut The Recipe In Half If It’s Too Much: This salad recipe is perfect when you are serving a large crowd. It gives you a good 6-8 servings (about 6-7 cups of salad). However, if you are serving it to a smaller crowd, you can easily halve the recipe.

Nutrition

Calories: 376kcal | Carbohydrates: 33g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 925mg | Potassium: 207mg | Fiber: 10g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 8mg | Calcium: 148mg | Iron: 3mg

This recipe was originally published in May 2020. It has been updated with a how-to recipe video in May 2021.

The post Quinoa Lentil Salad Recipe (Gluten Free & Vegetarian) appeared first on Foolproof Living.

So today, I come to you with one of my go-to side dishes, Herbed Lemon Quinoa recipe. To me, this easy to make quinoa dish is the definition of using simple everyday ingredients to create a comforting meal with elaborate and satisfying flavors.

Whether you serve it as a warm side dish with chicken or meat dishes or as a cold salad in any of my quinoa salad recipes, I think this simple flavored quinoa recipe deserves a regular spot on your weekly menu.

Ingredients

The beauty of this lemon and herb quinoa recipe is that it is made with just a few ingredients that offer bold flavors. If you need ideas as to what to add to quinoa to add flavor, the simple ingredients below are a great place to start.

Let’s break it down:

• Shallots (or onion): If you have never cooked quinoa with onions, this is a great dish to start doing so. I used shallots here as I love their milder and sweeter flavors, but a small yellow onion would also work. 
• Garlic
• Ground cumin: I find that ground cumin is at the top of the list when it comes to the list of spices to put in quinoa. It has a nice earthy flavor that compliments the overall flavors of the dish.
• Lemon and lemon zest: It is no secret that freshly squeezed lemon juice and lemon zest brightens the flavors of any recipe, especially when it is mixed with onion, garlic, and fresh herbs.
• Fresh Italian Parsley & Fresh Thyme: As I did with my Quinoa Tabbouleh Salad, this simple quinoa side dish is also elevated by the use of a handful of chopped fresh parsley and thyme. If you can get your hands on them, I recommend using fresh herbs, but their dried versions would also work.
• Olive Oil: While it is optional, I love drizzling it with a few tablespoons of extra virgin olive oil while it is still warm. 
• Roasted Sliced Almonds: I used sliced almonds here, but other nuts such as pine nuts or hazelnuts would also work. I know it is an extra step, but roasting them for a few minutes in a skillet is an easy way to bring out their flavors.

How to Make Herbed Lemon Quinoa

The detailed steps to make this lemon quinoa recipe are:

1. Sautee the flavoring agents: Start by heating a tablespoon of vegetable oil (coconut oil, grapeseed oil, or avocado oil would all work) in a medium saucepan with a tight-fitting lid over medium-high heat. Add in the shallots and ground cumin and sauté until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30 seconds or so.
2. Toast quinoa: Add the raw rinsed and dried quinoa and toast for 3-4 minutes. 
3. Add in the cooking liquid: I used water to cook the quinoa as I wanted it to have a neutral taste to benefit from the rest of the flavoring agents, but you can swap some of the liquid with vegetable or chicken broth if you’d like.
4. Season with salt and pepper: As it is with any dish, this lemon pepper quinoa benefits from proper seasoning. Be sure to season it well with salt and pepper. 
5. Cook: Put the lid on, bring it a boil, turn the heat down to low, and cook for 15 minutes or until there are tiny holes on the surface of the quinoa. When cooked, remove from heat and let it rest for 10-15 minutes. 
6. Add the flavorings: Fluff the quinoa with a fork and transfer it to a large bowl. Add in lemon juice, lemon zest, chopped parsley, and thyme. Give it a gentle toss. Taste for seasoning and add in if necessary.
   If preferred, drizzle with olive oil and top it off with a handful of roasted sliced almonds.
7. Serve: Transfer to a large serving plate and serve while still warm.

What To Serve It With

I thought it would be helpful to provide you with a few recipe ideas that you can pair this dish with. Here are a few of my favorites:

• Mediterranean Lemon Chicken
• Orange Chicken with Fennel
• Whole Roasted Chicken and Potatoes
• Instant Pot Pot Roast

Make-Ahead Instructions:

If you want to make this seasoned quinoa side dish ahead of time:

1. Cook the quinoa according to instructions in the recipe.
2. Let it cool to room temperature. 
3. Place it in an airtight container and keep in the fridge. It should keep fresh up to 4 days.
4. When ready to serve, warm it up in a saucepan (or microwave).
5. Add in the quinoa seasonings, i.e. lemon zest, lemon juice, parsley, thyme, and sliced almonds in the end. Give it a toss and serve.

Variations:

While I like this recipe as it is, I sometimes use it as a starting point and change it up based on the meal I am serving it with. Here are a few suggestions to help you make it your own:

• Add in a small chopped bell pepper or jalapeno: When I want to turn this seasoned quinoa into more of a light lunch, I usually add in a few more veggies like peppers. Similar to how I did with my Mexican Quinoa recipe,  adding chopped peppers to this recipe not only provides a new layer of flavor but also increases its nutritional value.
• Mix it with a cup (or two) of fresh arugula or baby spinach: You can quickly turn this into a green lemon quinoa salad recipe by adding a handful of peppery arugula or baby spinach. And if you want to amp up the lemony flavors, be sure to use a drizzle of my basic lemon vinaigrette.
• Add in a cup of lentils into the mixture: If you want to make this simple quinoa dish even more filling, add in a cup of (rinsed) green lentils into the pot and cook quinoa and lentils together. Once they are cooked, follow the rest of the instructions as written.

A Few Helpful Tips:

• Rinse your quinoa before cooking: Unless you are buying pre-washed quinoa (affiliate link), it is a great idea to give a quick rinse to your quinoa. If you want to know why and how be sure to check out the post I wrote about how to rinse quinoa.
• Need more ideas for creating deliciously flavorful and seasoned quinoa recipes? If so, be sure to check out all my tips on how to make quinoa taste good.
• A note on the amount of salt used: In my opinion, the amount of salt that I listed in the recipe is not enough for flavorful lemon quinoa, but it is a great place to start. I recommend giving it a taste and adjusting it after adding all the garnishes. This way it will be properly seasoned to your liking.

There you have it friends, a gluten-free and vegan quinoa side dish that you can serve warm or cold, with meat or vegetable dishes or just by itself. Ready in less than 30 minutes, this easy to make seasoned quinoa is guaranteed to take its deserving place in your humble weekly or fancy VIP dinner menu.

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Herbed Lemon Quinoa Recipe

Lemon and Herb Quinoa: An easy to make, vegan and gluten free seasoned quinoa recipe that you can serve as a side dish with meat, fish, or vegetable dishes or just by itself for a light lunch.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5 cups

Calories 297kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon of vegetable oil
• 1 small onion or 2 small shallots ¾ cups chopped, thinly sliced
• ½ teaspoon ground cumin
• 1 clove of garlic minced
• 1 ½ cups raw quinoa rinsed and drained
• 3 cups of water
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Zest of a lemon
• 3-4 tablespoons of lemon juice
• 1 cup fresh Italian parsley chopped - plus more for garnish
• 2 tablespoons fresh or dried thyme chopped
• ¼ cup sliced almonds lightly toasted
• 2 small sliced radishes optional

Instructions

• Heat oil in a medium-sized saucepan. Add in the shallots (or onion) and ground cumin. Saute mixing constantly until shallots are translucent or softened 5-6 minutes.
• Add in the minced garlic and saute for 30 seconds.
• Stir in the quinoa and toast (or sautee), stirring constantly, for a minute. Add in the water, salt, and black pepper. Give it a stir. Put the lid on. Bring it to a boil and let it simmer for 15 minutes or until all the liquid is absorbed and there are tiny holes on the surface of the quinoa.
• Turn the heat off and let it rest for 10 minutes with the lid on.
• Fluff the now-cooked quinoa with a fork.
• Add in lemon zest, lemon juice, parsley, thyme, sliced almonds, and sliced radishes if using.
• Give it a gentle toss and serve while it is still warm.

Notes

Make-Ahead Instructions:
If you want to make this seasoned quinoa side dish ahead of time:

1. Cook the quinoa according to instructions in the recipe.
2. Let it cool to room temperature.
3. Place it in an airtight container and keep in the fridge. It should keep fresh up to 4 days.
4. When ready to serve, warm it up in a saucepan (or microwave).
5. Add in the quinoa seasonings, i.e. lemon zest, lemon juice, parsley, thyme, sliced almonds, and radishes in the end.
6. Give it a toss and serve.

A note on the salt that is used:

In my opinion, the amount of salt that I listed in the recipe is not enough for flavorful lemon quinoa, but it is a great place to start. I recommend giving it a taste and adjusting it after adding all the garnishes to properly season it to your liking.

Nutrition

Calories: 297kcal | Carbohydrates: 39g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Sodium: 251mg | Potassium: 484mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1144IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 4mg

The post Lemon Quinoa Recipe appeared first on Foolproof Living.

If you are new to cooking with bulgur and need a refresher, be sure to check out the posts I wrote on Types of Bulgur and How To Cook It based on the type you are using. 

In today’s post, I will share everything you need to know about making tabbouleh salad, including but not limited to the origin of it, ingredients and procedure (with step-by-step how-to photos), variations, along with my mom’s tips for the best tabouli recipe.

What Is It & Where Is It From?

Tabbouleh, also known as tabouli and tabouleh salad, is a fresh herb (mostly made with fresh parsley and mint) salad made with fine bulgur (parboiled crack wheat). It is mainly served as a meze or a side dish similar to other Middle Eastern recipes like Tzatziki sauce and Mediterranean hummus.

According to this article on tabbouleh from Wikipedia, it originated from the Levantine region – the large area in the Eastern Mediterranean region that consists of Syria, Lebanon, Israel, Palestine, Jordan, Turkey, and Iraq.

While most popular tabouli recipes are labeled as Lebanese, it is commonly made in the Middle Eastern (Arab countries) and Mediterranean regions (including Cyprus and Greece). 

What Is It Made Of?

To make it easier, I am breaking down the ingredients for my homemade tabouli recipe into four categories:

Fine Bulgur:

The authentic tabbouleh recipe uses fine bulgur, but if you cannot get your hands on it, you can also use medium-coarse and red bulgur for this recipe. The cooking method would be different, but it would still work.

To soak fine bulgur, you will need boiling water, tomato paste, and salt.

If you want to purchase it online, this fine bulgur (affiliate link) is the one I always buy.

Salad Ingredients:

• Fresh Herbs:  I used a combination of fresh parsley (flat-leaf or Italian parsley), fresh mint, and fresh dill. Finely chopped.

• Scallions: Finely chopped with both green and white parts. It is not traditional, but you can substitute scallions with chopped red onions.

The Dressing:

The tabbouleh dressing is made with olive oil and lemon juice and seasoned with salt and pepper.

Optional Spices:

I kept my easy tabbouleh recipe simple and used only salt and pepper. However, my mom would always sprinkle it with sumac. I recommend using it if you have some, as it will add an additional layer of zesty flavor to the overall dish.

How To Cook Bulgur for Tabouli?

As I mentioned earlier, since fine bulgur is thin/small to cook, we prefer soaking it in hot water instead of boiling it on the stovetop. To do so:

1. You will need a large bowl: Place fine bulgur in a large bowl (one that is big enough to make the salad)

2. Prep the liquid mixture: In a measuring cup, mix 1 ¼ cups of hot boiling water with 2 tablespoons of tomato paste and a teaspoon salt (I used Diamond kosher salt.)
3. Pour it in: Pour the mixture into the bowl, making sure to cover the bulgur fully.

4. Rest & Fluff: Let it soak for 10-15 minutes or until the liquid is fully absorbed and bulgur is cooked. Fluff it with a fork before adding the rest of the ingredients.

How To Make It?

Once the bulgur wheat is cooked, the rest of making Mediterranean salad is relatively easy. Simply:

1. Make the tabbouleh dressing: Whisk together the freshly squeezed lemon juice with olive oil and salt and pepper in a bowl. Set it aside.
2. Chop the herbs & green onions: Prep the parsley, mint, dill, and scallions and place them on top of the soaked bulgur.
3. Pour the dressing over & mix: Drizzle the salad with the dressing and give it a gentle mix to combine.
4. Taste for seasoning and serve: Give it a taste and add in more if necessary. Serve.

Make-Ahead Instructions:

If you want to make it a day earlier, I recommend soaking the bulgur, chopping the herbs and scallions, and keeping them in an airtight container. You can also prep the dressing and store them separately in the fridge. 

When ready to serve, pour the dressing over and give the tabouli mix a gentle toss to combine.

Storage Tips & How Long Will It Keep In the Fridge?

To store, place your Mediterranean bulgur salad into an airtight container and place it in the fridge. It should stay fresh in the fridge for up to 3 days.

Keep in mind that this is one of those salads that gets better as it sits. I personally enjoy it more on the next day. For that reason, I usually make this easy tabbouleh recipe as a part of my weekly meal prep.

Variations:

The beauty of this Turkish tabbouleh is that it can be customized in various ways to make it match your taste buds. Here are a few variations you can try:

• Tabbouleh without bulgur: If you prefer this recipe without bulgur or following a gluten-free diet, be sure to try my Quinoa Tabbouleh Salad recipe.
• With Tomatoes and Cucumber: While it is not traditionally added into tabbouli, you can add half a cup of each chopped fresh tomato and cucumber into your tabbouleh.
• Without Parsley: If you are not a fan of fresh parsley, you can substitute it with a combination of fresh mint and dill. If you do not prefer using fresh herbs, you can chop a few cups of romaine lettuce thinly and use that instead. 
• Warm Tabbouleh Salad: You can serve this salad warm by heating it in the microwave for 15-30 seconds until it reaches the temperature of your liking.
• Red bulgur tabbouleh: If you live in the US and shop for bulgur in the supermarkets, you will likely be able to find Bob’s Red Mills’ red bulgur. This Mediterranean bulgur and parsley salad can be made with red bulgur. However, I recommend following my detailed instructions on cooking red bulgur rather than soaking it.

Serving Suggestions & Calories:

The easy tabbouleh recipe below makes about 4 cups of tabbouleh. I thought it would be ideal to serve 1 cup per serving, which is about 386 calories.

What To Serve it With:

While it is traditionally served as a meze, I usually serve this Middle Eastern salad with bulgur as a side dish with meat and chicken dishes or as a light salad by itself. Below are a few recipes that I recommend to enjoy your salad:

• Turkish Meatballs
• Baked Meatballs and Potatoes
• Ina’s Pot Roast
• Turkey Meatloaf recipe
• If you enjoy cooking using items from your pantry, be sure to check out my collection of Pantry Item Recipes

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Easy Tabbouleh Recipe

My mom's Easy Tabbouleh recipe made with fine bulgur, fresh parsley, mint and dill and drizzled with a zesty dressing. This vegan Mediterranean/Middle Eastern meze / side dish comes together in less than 30 minutes and can be enjoyed with meat and chicken dishes or by itself as a light and healthy meal.

Course Side Dish – Salad

Cuisine Mediterranean, Middle Eastern

Prep Time 15 minutes minutes

Resting Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 cups/servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

For The Fine Bulgur:

• 2 tablespoons tomato paste
• 1 ¼ cups of boiling water
• 1 teaspoon kosher salt
• 1 cup fine bulgur

For The Dressing:

• ½ cup of olive oil
• ¼ cup lemon juice freshly squeezed
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Tabbouleh Salad:

• 1 cup fresh parsley finely chopped
• 1 cup fresh dill finely chopped*
• ½ cup fresh mint leaves roughly chopped*
• 3-4 stalks of green onions chopped with both green and white parts

Instructions

• In a measuring cup, whisk together tomato paste, water, and salt until fully combined.
• Place fine bulgur in a large bowl and pour the mixture over it. Let it rest on the counter for 10-15 minutes or until the whole liquid is absorbed. Fluff it with a fork.
• Meanwhile, make the dressing by whisking together olive oil, lemon juice, and salt and pepper.
• Add in the herbs and scallions into the bowl and drizzle it with the dressing.
• Give it a gentle toss, taste for seasoning and add in if necessary. Serve.

Notes

• A note on herbs: If you are not a fan of mint and dill, you can substitute them with an equal amount of fresh parsley.
• A note on the amount of bulgur used: If you prefer using less bulgur, feel free to half the amount that is used. If you do so, soak 1/2 cup bulgur with 2/3 cups of boiling water mixed in with 1 tablespoon of tomato paste and 1/2 teaspoon salt.
• Taste for seasoning: The recipe written here uses the least amount of salt, but be sure to taste it at the end to make sure that it is to your liking.
• To store: Place the leftovers in an airtight container and keep in the fridge up to 3 days.
• Freezing? I would not recommend freezing tabbouleh salad.

Nutrition

Calories: 386kcal | Carbohydrates: 32g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Sodium: 964mg | Potassium: 469mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2626IU | Vitamin C: 41mg | Calcium: 85mg | Iron: 3mg

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In this post I will show you how to make Bulgur pilaf (as we call Bulgur Pilavi) in two different ways. First, the classic Tomato Bulgur Pilaf and then second the version of it made with Bulgur Pilaf with Vermicelli.

Before I continue talking about this Turkish bulgur dish, I recommend that you check out my post on What is Bulgur Wheat where I covered everything you need to know about different types of bulgur, where to purchase it, and how it is different from crack wheat.

And if you’d rather cook bulgur in a more basic way, feel free to check out the post I wrote on How To Prepare and Cook Bulgur like rice to learn how different types of bulgur are cooked differently (and why) along with other bulgur recipes to help you incorporate it in your daily cooking.

What Is Bulgur Pilaf?

Bulgur pilaf is a Turkish vegetarian (or vegan) side dish made by cooking bulgur with various vegetables, and water (or stock) on the stove top. With that being said, it is a staple in many other Middle Eastern countries including Lebanon and Syria.

In some circles, what we call bulgur pilaf is referred to as Turkish bulgur rice pilaf recipe as the method of cooking is very similar to cooking rice.

Ingredients:

To make this Turkish Bulgur Pilaf recipe, you will need:

• Coarse Bulgur Wheat #3: While I used coarse bulgur wheat to make this recipe, both medium coarse #2 and extra coarse #4 would work in the recipe.
• Tomato & Tomato Paste: One medium size tomato cut into small cubes should be fine. You can also use a cup of canned diced tomatoes.
• Onion: Chopped
• Green pepper: Seeded jalapeno or green (or any other color) bell peppers would both work.
• Chickpeas: I used a can of chickpeas to add in a bit more plant-protein into the recipe.
• Cooking Liquid: You can use both water or vegetable stock.
• Spices: I used ground cumin with salt and pepper

How To Prepare Bulgur for Making Pilaf? Should I rinse it before cooking?

While there is nothing special that you need to do to prepare it for cooking, most people wonder whether or not to rinse bulgur wheat before cooking. 

You cannot go wrong either way. It is a personal preference.

Growing up my mother always rinsed bulgur before cooking. Nowadays, if I am buying packaged bulgur I usually skip rinsing it. 

The only time I rinse bulgur before cooking is if I am buying it from the bulk bin section of our grocery store as they might get dusty easily.

How To Rinse Bulgur Wheat?

If you decide to rinse it, simply place it in a fine mesh strainer, rinse under cold running water for 30-45 seconds, and drain it before adding into the pot.

How To Cook It in Turkish Style?

This Mediterranean Bulgur Wheat Pilaf recipe is truly easy and quick to make. Here is how you cook it:

1. Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion, green pepper, and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.

2. Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.

3. Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
4. Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork. Garnish with fresh chopped parsley and serve.

If you can’t find coarse bulgur in your local supermarket, you can buy it on Amazon. This Turkish brand coarse bulgur (affiliate link) is the one I use and recommend.

Bulgur With Vermicelli – Mom’s Version

Bulgur pilaf with vermicelli was one of my mom’s signature dishes. While the bulgur pilaf made with tomato sauce is more of a traditional way of serving it, you can also make a more basic version with vermicelli. 

To cook Bulgur Pilaf with Vermicelli:

1. Heat oil (or butter): You can use any oil but as it is usually the case, butter makes this pilaf taste better. Heat it in medium heat.
2. Saute vermicelli: Add in the vermicelli and saute until it is golden brown. It should feel like it is almost burning. 
3. Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring.
4. Add in the liquid & bring it to a boil: Add in your cooking liquid (water, stock or a combination), salt and pepper and any vegetables (like I used in the recipe above) if you like. Give it a stir. Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.

Don’t have vermicelli on hand? You can use orzo instead. No need to make any changes to the recipe or the way that it is cooked.

What Kind of Bulgur Wheat is Best? Can I cook this pilaf with other types of bulgur wheat?

Growing up, my mom always used coarse bulgur wheat (#3 or #4 & also known as pilavlik bulgur) to make this bulgur pilaf recipe. However, you can certainly make this dish using other types of bulgur, like fine bulgur (#1), red bulgur, or medium-coarse bulgur (#2).

The only difference would be the cooking time as listed below:

• Fine bulgur – shorten cooking time by 3-4 minutes
• Medium coarse bulgur – shorten cooking time by 2-3 minutes
• Red Bulgur – treat it like it is medium-coarse bulgur and shorten cooking time by 2-3 minutes.

Helpful Tips from My Mom’s Recipe Book:

My mom used to refer to these tips as “the secret to making the best bulgur pilaf recipe.” 

1. Use butter: Even though you can certainly make bulgur pilaf with only vegetable oil, my mom thought that using butter was the key to a good-tasting pilaf. She used 2 tablespoons of butter per 1-cup of bulgur.
   With that being said, if you want to make a vegan version of this bulgur pilaf recipe, you can omit the butter and use only vegetable oil instead.
2. Use boiling water and/or homemade stock: Instead of using cold (or room temperature) water, she would use boiling water to make the cooking process faster. Also, if we had it available, she would substitute 1 cup of the 2 cups of liquid with chicken or vegetable stock.
3. Let it rest: This was another big step. Once all the liquid was absorbed, she would remove the lid, cover it with a paper towel, and put the lid back on to rest for at least 5-10 minutes before serving. Then she would fluff it with a fork, taste it for seasoning, and add more if necessary.

How To Freeze?

To freeze this bulgur pilaf recipe simply bring it to room temperature, place it in an airtight container, and freeze up to 2 months.

Thaw it a day in advance in the fridge and warm it up on the stove before you are ready to serve it.

What To Serve It With?

Traditionally, we serve this bulgur pilaf recipe as a side dish with chicken and meat dishes. However, below I do have some serving suggestions for those of you who are following a vegetarian diet as well.

As A Side Dish with Meat Dishes:

• Beef Stew
• Instant Pot Pot Roast
• Ina Garten’s Pot Roast
• Turkish Meatball recipe
• Orange Chicken with Fennel
• Meatball Potato Casserole

As A Vegetarian Dish With:

• Tzatziki Sauce – A bowl of it on the side would be perfect
• Yogurt Dressing – A drizzle of my yogurt salad dressing on top would be great
• Cauliflower Curry – I use this simple bulgur pilaf recipe as a bedding for my favorite vegan recipe like this cauliflower curry recipe.

Other Recipes with Bulgur Wheat:

• Tabbouleh Salad
• Chicken with Bulgur
• Middle Eastern Stuffed Peppers
• Bulgur Wheat Butternut Squash Salad
• Vegan Chili – This recipe uses coarse bulgur to mimic the meat texture

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Turkish Bulgur Pilaf Recipe

Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.

Course Side Dish

Cuisine Turkish Cuisine

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings (4 cups of cooked bulgur)

Calories 213kcal

Author Aysegul Sanford

Ingredients

• 2 tbsp oil or butter
• 1 onion chopped, medium sized (approximately 1 cup)
• 1 green pepper seeded jalapeno or a small bell pepper would work (approximately 1/2 cup)
• 2 tbsp tomato paste
• 1 teaspoon ground cumin
• 1 cup coarse bulgur both coarse and extra coarse bulgur would work for this recipe
• 1 fresh tomato cut into small cubes (approximately 1 cup)
• 1 can chickpeas drained and rinsed
• 2 cups water boiling water (or you can use vegetable stock)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Garnishes

• handful of Italian or flat leaf parsley, chopped

Instructions

• Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
• Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
• Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

Notes

• Freezing Instructions: To freeze this bulgur pilaf recipe, simply bring it to room temperature, place it in an airtight container, and freeze for up to 2 months. Thaw it a day in advance in the fridge and warm it up on the stove before you are ready to serve it.
• An earlier version of this recipe included a more basic bulgur pilaf made without tomatoes, tomato paste, vegetables (onion, pepper, etc.) and chickpeas. It is how my mother made it. To cook Bulgur Pilaf with Vermicelli:
  1. Heat oil (or butter): Heat oil in medium heat.
  2. Saute vermicelli: Add in the vermicelli and saute until it is golden brown for 5-6 minutes while constantly stirring it with a wooden spoon. It should feel like it is almost burning. 
  3. Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring.
  4. Add in the liquid & bring it to a boil. Add in your cooking liquid (water, stock, or a combination), salt and pepper. Give it a stir. Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.

Nutrition

Calories: 213kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 661mg | Potassium: 401mg | Fiber: 8g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 32mg | Calcium: 37mg | Iron: 2mg

Other Turkish recipes you might like:

• Tahini Yogurt Dressing
• Mediterranean Green Beans
• Turkish Simit Recipe
• Mediterranean Hummus Recipe
• Turkish Borek
• Turkish Coffee

This post was originally published in September 2015 and updated with additional helpful information in March 2020.

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