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Jasmine Rice & Quinoa Pilaf

Light and fluffy, this blend of rice and quinoa has a fun texture, and carrots, onion and broccoli give it pops of flavor. —Jill Heatwole, Pittsville, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2 tablespoons finely chopped onion
  • 2 tablespoons chopped carrot
  • 1/2 teaspoon canola oil
  • 1/4 cup uncooked jasmine rice
  • 1/4 cup quinoa, rinsed
  • 1 cup chicken broth
  • 1/8 teaspoon pepper
  • 1/3 cup chopped fresh broccoli


  • In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts
1 cup: 193 calories, 3g fat (0 saturated fat), 3mg cholesterol, 505mg sodium, 36g carbohydrate (2g sugars, 2g fiber), 5g protein.

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Average Rating:
  • geipa
    Jun 6, 2017

    Excellent recipe. Left out broccoli because of allergy so added extra carrot. Otherwise made as written-YUM. Easily 5 star and will make again. Thanks for the great recipe.

  • Trigger_12
    Mar 5, 2013

    I doubled the recipe and added some cooked chicken and egg at the end to make it more of a stir-fry. My mother raved about it and begged me to give her the recipe!