Food & dining

Recipe: Brown rice and quinoa

Makes enough for 4 bowls

Ah, January. The good news is there are plenty of delicious things to eat even as we are still reeling from holiday feasting. No regrets: just begin again with a bowl of goodness that you can make yourself. Start with a blank canvas of grains like brown rice, quinoa, black rice, farro, kamut or barley (cook in boiling water as you do pasta), and top with vegetables (roasted, steamed, or raw). Then add something tart (a tangy dressing, a squeeze of lemon or lime) and something sweet (dried currants, raisins, or cranberries). Be sure to include some greens (dark leaves like massaged kale or arugula, piquant herbs like Thai basil, mint, Italian parsley, cilantro). The final touch should be crunchy (crispy chickpeas, roasted nuts, corn nuts, wasabi peas). Take some time at the beginning of each week to cook the grains and prepare a few toppings, then just add more as you go through the rest of the week.

1cup medium grain brown rice
½cup quinoa (any kind)

1. Bring 6 cups of salted water to a boil.

2. Add the rice and cook for 10 minutes. Add the quinoa and continue to cook for an additional 15 minutes, or until the rice is tender. Drain. (Total cooking time is 25 minutes.) Sally Pasley Vargas