Quinoa Plus Casserole

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups quinoa, washed and toasted (see quinoa-toasted)
• 1 1/2 cups wild rice, washed
• 4 1/2 cups low sodium vegetable broth
• 1/2 cup water
• 8 slices turkey bacon, chopped
• 3 medium carrots, peeled and grated
• 3 stalks celery, peeled and chopped (peel ribbed side like a carrot)
• 1 large red onion, chopped
• 3 scallions, sliced ( & green parts)
• 6 medium mushrooms, sliced
• 3/4 cup frozen green pea, thawed at room temp
• fresh ground pepper, to taste (i use alot)
• butter, 1 pat
• 2 cooked chicken breasts, cubed (your choice but extra protein not needed)

Recipe

• 1 place large saucepan over high heat with 4 cups of broth.
• 2 bring to a boil and add rice. stir and cover.
• 3 bring heat to med-low and cook until all the broth is absorbed, about 45 minutes.
• 4 in the last twenty minutes of cooking, add quinoa with 1/2 cup of boiling water. stir and cover. continue cooking on med-low heat.
• 5 as rice is cooking, fry bacon til crisp. remove and drain on paper towel.
• 6 pour out any extra oil but don't wipe pan clean.
• 7 add all the vegetables except peas to coated pan and stir fry about 10 minutes.
• 8 when rice mixture is done, fold in bacon, all vegetables including peas. (this is where i add the pepper).
• 9 use butter to grease your casserole dish. add mixture to dish.
• 10 bake covered, in a pre-heated oven at 350 degrees for 30 to 40 minutes.
• 11 if you choose to use the chicken, add with the vegetables.