Perfect long grain brown rice with black or red quinoa

By • March 19, 2011 12 Comments

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Author Notes: Trying to find a perfect technique to cook brown rice, I tried the Saveur stove top method calling for 1 cup of rice and 12 cups of water. Wanting to add some color, texture and flavor contrast, I decided to add black quinoa, as well as experiment with a baked method. This is my result. - SagegreenSagegreen

Food52 Review: Oven baked rice? Who knew? Thanks to Sagegreen’s lionhearted rice experiment, anyone who has had trouble with rice before can now relax and let the oven do the work. Her technique worked flawlessly and the rice came out, well… perfect. Fluffy, yet still some tooth to it. Couple that with the subtle flavor and light texture of the quinoa and you have made a perfect match. Add the Meyer lemon, olive oil and salt flakes and voilá - their snappy sidekicks. - TiggyBeeTiggyBee

Serves 3-4

  • 1/4 cup black or red quinoa
  • 1 cup long grain brown rice
  • 5 cups boiling water
  • 1/2 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice (Meyer preferred) or hot water
  • 1/2 teaspoon Maldon salt flakes or other artisan salt
  1. Preheat the oven to 350 degrees. Soak the quinoa in water for 5 minutes, then drain. Rinse the brown rice under tap water in a fine mesh colander for a few minutes. Boil 5 cups of water.
  2. In a casserole dish (which has a cover) add the quinoa, rice and sea salt. Mix evenly. Pour the boiling rice to cover completely the grains. Bake uncovered for 45 minutes. Then remove from the oven and drain most all the liquid off. Keep the oven on.
  3. Add the olive oil, lemon juice (or hot water), and Maldon sea flakes. Cover and return to the oven to bake for 15 minutes. Remove from the oven and let sit covered for another 15 minutes. Fluff and serve.

More Great Recipes: Rice & Grains|Side Dishes|Quinoa

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Comments (12) Questions (0)


about 3 years ago The Cook's Tour

Made this last night as a side to stuffed pork chops. It was great!


about 3 years ago Sagegreen

Thanks for letting me know, The Cook's Tour. So glad you enjoyed it.


about 4 years ago hayley

How many servings does this make? I am trying it with white quinoa and jasmati rice.


about 4 years ago Sagegreen

An interesting combination. This recipe yields about 2 1/2 cups (to 3 cups depending upon the rice). So you should get about 5 one half cup servings on average.


over 4 years ago JacquieMDFR

Whoa! Brillant idea! Thanks for putting it out there. I've been searching for innovative ideas for quinoa and this lets me bring the carbs in. Yay!!!


over 4 years ago Sagegreen

You are very welcome, Jacquie. Hope this works out for you.


over 4 years ago monkeymom

TiggyBee, what a great photo. I had my eye on this one and looking forward to making it Sagegreen!


over 4 years ago Sagegreen

Thanks, monkeymom. I am so glad TiggyBee tested this, too. Love her photo!


over 4 years ago TiggyBee

thanks monkeymom! And sagegreen, I made this again tonight and I have to say, it's pretty popular around here!! I've made this 3 times since testing! : )


over 4 years ago Sagegreen

Thanks so much, TiggyBee for testing this recipe and uploading your wonderful photo! I appreciate your review and the EP.


over 4 years ago susan g

My quinoa was red, my lemon was not Meyer, but I think both the technique and the richer flavor from the additions work very well! ...and it was almost as pretty as your photo. I was apprehensive about draining water from a hot pot, but even that was simple. And while it cooked in the oven, I had time to check out food52.


over 4 years ago Sagegreen

Thank you so much susan g for your feedback and for testing! I think I will adjust the recipe to be more inclusive thanks to your input! I have been into slow oven cooking lately, where you can find plenty to do in the house and avoid those stovetop spill disasters!