Photo: Pille R. Priske
Ottolenghi Red Rice and Quinoa Recipe
12 ingredients
Makes a large platter.
openrecipes
Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.
Estimated Nutrition (whole recipe, rough)
863
Calories
22g
Protein
31g
Fat
129g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Red Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup shelled pistachios
- 1 cup quinoa
- 1 cup red rice (see headnotes)
- 1 medium white onion, sliced
- 2/3 cup olive oil
- grated zest and juice of one orange
- 2 teaspoons lemon juice
- 1 garlic clove, crushed
- 4 spring onions, thinly sliced
- 1/2 cup dried apricots, roughly chopped
- 2 handfuls of rocket (arugula)
- salt and black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes