Quinoa Plus Casserole

Ingredients

• 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 (white & green parts)
• 6 medium white 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)

Directions

1. 1

   Place large saucepan over high heat with 4 cups of broth.

2. 2

   Bring to a boil and add rice. Stir and cover.

3. 3

   Bring heat to med-low and cook until all the broth is absorbed, about 45 minutes.

4. 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. 5

   As rice is cooking, fry bacon til crisp. Remove and drain on paper towel.

6. 6

   Pour out any extra oil but don't wipe pan clean.

7. 7

   Add all the vegetables except peas to coated pan and stir fry about 10 minutes.

8. 8

   When rice mixture is done, fold in bacon, all vegetables including peas. (This is where I add the pepper).

9. 9

   Use butter to grease your casserole dish. Add mixture to dish.

10. 10

    Bake covered, in a pre-heated oven at 350 degrees for 30 to 40 minutes.

11. 11

    If you choose to use the chicken, add with the vegetables.