ingredients

5c water

2c brown rice, short or long-grain

1/4c quinoa

3 teaspoons sea salt

Cook everything together in a pot until the water comes to a boil. This usually takes about 35 to 45 minutes, although soaking the grains overnight significantly reduces the cooking time and does not affect nutrient value (in fact, the quinoa's value increases dramatically by nearly sprouting). Let cool and serve with lightly steamed vegetables such as carrots, broccoli, daikon radish, onions, mushrooms, or what have you. Add tamari or soy if you need to, but the subtle flavors begin to work better with your palette the less additional flavoring you use.

High in protein and other nutrients, brown rice can easily be used as a staple in anyone's diet. Quinoa contains some amount of every amino acid that the body requires, and is so nutritionally bursting otherwise that where quinoa is grown there is no problem with malnutrition. Carrots, daikon radish, and onion are wonderful winter roots to add flavor, and broccoli and mushrooms are good for every season. These additions will add iron, niacin, and vitamins.