Ingredients
2 tablespoons unsalted butter
1 small onion, finely chopped
1 1/2 cups jasmine rice, rinsed
1/2 cup red rice, rinsed
1 cup quinoa, rinsed
3/4 teaspoon coarse salt
Preparation
Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.
