- Ingredients
- 250g long-grain brown rice, rinsed
- 250g quinoa, rinsed
- 1 large onion, diced
- 2 cloves garlic, minced
- 250g butternut squash, peeled and diced
- 250g carrot, peeled and diced
- 1Ltr water
- 1tbsp MAGGI Mushroom Liquid Concentrate
- 1tsp dried sage
- 1tsp dried savory (if unavailable, use herbes de Provence)
- 50g fresh parsley, chopped
- ½tsp grated orange zest
Root Vegetable Quinoa Casserole
Ingredients
Method
Method
Preheat oven to 375°F (190°C)
In a large pan, over medium-high heat, toast the brown rice and quinoa, stirring constantly, for 8 to 10 minutes, or until lightly toasted and browned. Remove from heat.
In a large baking dish, combine the onion, garlic, squash, carrot, water and mushroom liquid concentrate. Stir in the toasted rice and quinoa mix, as well as the dried herbs.
Cover and bake in the preheated oven for 50 minutes. Uncover and bake for about 10 minutes, or until grains and vegetables are tender and the liquid has absorbed. Fluff with a fork and stir in parsley and orange zest.
