Arroz con Quínoa y Cúrcuma

Ingredientes

• 1 cup Basmati rice
• 1/2 cup quinoa (organic white)
• 1 tablespoon avocado oil (or ghee)
• 1 teaspoon cumin seeds
• 1/2 cup yellow onion (finely diced)
• 1/3 teaspoon ground turmeric
• 1 teaspoon kosher salt (add a bit more if you are using water instead of broth)
• 2 cups low-sodium chicken bone broth (or sub with vegetable broth or water.)

Preparación

1. 1

   Combine the rice and quinoa and rinse 2 to 3 times until the water runs clear. Drain thoroughly and set aside.

2. 2

   Set the Instant Pot to 'Sauté' mode. Once preheated (about 2–3 mins), add the oil and cumin seeds. Let them sizzle.

3. 3

   Add the diced onion, turmeric and sauté for about 2 minutes until translucent.

4. 4

   Stir in the rinsed rice and quinoa, salt, and broth. Give it a quick stir.

5. 5

   Close the lid and Pressure Cook for 5 minutes.

6. 6

   Once the timer goes off, allow a 5-minute Natural Pressure Release.

7. 7

   Open the pot, let the rice sit for another 5 minutes to firm up, and then gently fluff with a fork.