Rice is my go-to side dish for any entree, and this simple but flavorful pilaf with red quinoa and angel hair pasta is one of the easiest and most delicious of all. In Peru you will hardly ever see a dish served without a big portion of rice on the side. We’re addicted!
Sometimes I like to add orzo or Israeli couscous instead of the angel hair pasta, but the method is the same: Heat a bit of vegetable oil and fry the pasta -orzo or Israeli couscous- until golden. Add the rice, then the quinoa, and stir, toasting all the ingredients for a few minutes. Add salt and pepper, boiling water or vegetable stock, put the lid on, turn the heat to the lowest setting, and cook, undisturbed, for 20 minutes, approximately.
If the rice is still firm to the bite, add some more water, cover again, and continue cooking for about five extra minutes. The beautiful thing here is that quinoa and pasta cook at the same time as rice does, and when ready the quinoa will be crunchy and the rice tender. It´s so good!
This pilaf goes very well with vegetables, chicken, fish, pork or beef, so don´t be shy and experiment. Black quinoa is also great in this rice, or you can use a mix of quinoas to give more color to the dish.
- 2 tablespoons vegetable oil
- ½ cup broken angel hair pasta
- 1 cup white rice
- ½ cup red quinoa
- Salt and pepper
- 1¾ cup boiling water or vegetable stock
- Heat the vegetable oil in a saucepan over medium heat. Add the pasta and fry until nicely golden.
- Add the rice and quinoa, and stir for a couple minutes. Season with salt and pepper.
- Add boiling water or stock, put the lid on, turn the heat to very low, and cook for about 20 minutes.
- Fluff the rice before serving.