Using a mixture of quinoa and rice gives a light texture and unique flavor.
Learn more about Tania Ortiz
Ingredients4 portions
Preparation
Heat the oil in a medium skillet, sauté the mushrooms for 2-3 minutes. Stir them with the quinoa.
Keep the hot vegetable broth in a pan over low heat and stir until it is absorbed. Add the rice and stir again, until all the broth has been absorbed and the rice and quinoa are tender or cooked.
Stir in the thyme leaves, and divide into 4 plates. Serve with grated parmesan cheese and arugula leaves.
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