By Carol Song

• 2 cups (500 ml) brown basmati rice
• ½ cup (125 ml) quinoa
• 3 cups (750 ml) filtered water
• 1 teaspoon (5 ml) sea salt
• ½ teaspoon (2 ml) cumin seeds
• 1 tablespoon (15 ml) sesame seeds
• 1 tablespoon (15 ml) hemp seeds
• 1 tablespoon (15 ml) Udo’s Choice Ultimate Oil Blend^®
• 1 teaspoon (5 ml) sesame oil
• 1 teaspoon (5 ml) lemon juice

Optional:

• ¼ cup (50 ml) chopped fresh cilantro
• 1 cup (250 ml) firm tofu or cooked tempeh, chopped into ½ inch/1 cm cubes

Rinse the rice and quinoa in a sieve, drain and then place in a large pot with the water, ½ teaspoon (2 ml) of the sea salt, and cumin seeds. Bring to a boil, stir and then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally.

Put the cooked brown basmati rice and quinoa into a large mixing bowl and add the remaining ½ tsp of sea salt, sesame and hemp seeds, Udo’s oil, sesame oil, lemon juice, and any optional ingredients. Mix well. Serve with chicken or fish as a side dish or wrapped in a sheet of nori (See Note). Makes 6 to 8 servings.

Note: Nori is a type of seaweed or sea vegetable. It is most commonly available as paper-thin sheets and is used in Japanese restaurants for making sushi. It is deep purple in color and turns green when toasted. Nori is high in protein content and vitamin A. It can be eaten as a snack right from the package, dry-roasted and then crumbled and added to soups, salads, or grain dishes, or filled with grains, vegetables, and/or protein foods and rolled up like a wrap.