Growing up in a busy household, I ate a fair amount of Uncle Ben’s. And I freaking loved the stuff. I always snuck one last bite of chicken and wild rice pilaf while putting away the leftovers, and I often reheated it for breakfast the next day. Hearty, flavorful rice is totally my jam.
But now that I’ve transitioned away from most pre-packaged foods, I haven’t bought Uncle Ben’s in ages. And unless it’s wrapped around a piece of tuna, I try not to eat white rice. Introducing healthier grains like brown rice, barley, and quinoa has been a fun kitchen challenge. But I was still missing something.
Where was that chickeny, herby, garlicky flavor?
Well folks, here it is. And it’s just as easy as opening a box. If you’re a goofus like me, you can always toss some parsley on the finished quinoa to achieve the gently speckled look of Uncle Ben’s. Just like home.
- 2 Tbs. unsalted butter
- 4 cloves garlic, minced or pressed
- 1 cup dry quinoa
- 2 cups vegetable or chicken broth
- salt and pepper, to taste
Thoroughly rinse and strain quinoa. In medium saucepan, melt butter over medium-high heat. Stir in quinoa and sauté for 1 minute. Add garlic and sauté for 2 more minutes. Stir in broth and bring to a boil.
Reduce heat and simmer for 15 minutes, until quinoa is tender but still chewy, with white, spiral-like threads. Fluff quinoa, stir in salt and pepper to taste, and serve.
Makes about 4 cups.
Source: Inspired by Annie’s Eats.
Nutrition facts (per 1/2 cup): 115 calories, 4.4 g fat, 16.2 g carbs, 1.5 g fiber, 3.4 g protein.