Sprouted Rice and Quinoa with Seafood in a White Wine Butter Sauce

We were doing our grocery shopping this weekend and one of the stops was at BJs.  BJs is a warehouse store similar to Costco and Sam's Club.  One of the things on our list was rice so we checked to see if they had what we were wanting in a manageable size container.  As I turned into that aisle a package caught my eye.  I took a quick look then went further down to look at the rice.  As I returned I stopped to look a bit more closely at the package.  The reason it caught my eye was that it was Quinoa and Sprouted Rice.

Now, we've tried Quinoa since it was the Grain de Jour but weren't sufficiently impressed to continue paying for it.  I've been reading about the changes in both flavor and nutrition in sprouted grains but had not seen any for sale and hadn't tried sprouting my own.  The combo of the two intrigued me so we took a chance and bought the 3 lb bag.  What we got was made by Tru Roots.  If you are not near a store that carries it you can get it here, http://www.amazon.com/truRoots-Organic-Sprouted-Quinoa-Blend/dp/B008KAILNK.

Our next stop was at our favorite international market, Grand Mart, in search of dried mushrooms for a project I have in mind.  I know I've mentioned this store before.  They carry predominantly Asian products and have an excellent fish market.  As we came through the door, my good wife pointed out a sign advertising a sale on squid.  Needless to say, we both got excited.

We ended up getting some squid to use for our Sunday dinner and a nice octopus for supper on Monday.  Yep, expect that post to follow shortly.

Cleaned Squid ready to skin and cut up

I still hadn't decided what I was going to do with the squid until we got home from church Sunday morning.  I had two choices which were pasta with the squid or use the sprouted rice and quinoa blend.  When presented the choice, the good wife chose the sprouted rice and quinoa blend.  After that it was time to get busy.

I cooked the sprouted rice and quinoa in the pressure cooker.  I set it for 7 minutes rather than the 6 minutes for regular rice and let it lose pressure naturally while everything else cooked.  The only extra added to this was the olive oil I used to keep it from foaming.  Once it was done the sprouted rice and quinoa had a nice texture and good flavor.  The texture was slightly chewier than al dente pasta, just enough to know you had something substantial without being tiresome.  The flavor was lightly toasted and quite enjoyable.

A bowl of Sprouted Rice and Quinoa ready for the Seafood and Sauce

So without further ado, let's get into the recipe.

Sprouted Rice and Quinoa with Seafood in a White Wine Butter Sauce

Sprouted Rice and Quinoa
Water
1 lb peeled deveined shrimp, tails removed
1 lb fresh squid, cut in 1/4 inch rings
8 oz baby bella mushrooms, sliced
1 stick butter
1/3 cup Parmesan cheese, grated
1 cup white wine
3 cloves garlic, minced
salt
pepper
fresh herbs, minced (basil, thyme, oregano, sage)

Cook sprouted rice and quinoa according to package directions.  If using an electric pressure cooker, use two cups of the sprouted rice and quinoa and water to the two cup line.  Set time for 7 minutes and allow to naturally release the pressure when the time is done.

While the rice and quinoa is cooking start the seafood and wine sauce.  Melt 1/2 stick of butter in a large skillet.  When it starts to bubble, add the mushrooms and cook until they get some color.  Once the mushrooms are done, add the shrimp and the rest of the butter.  Season the shrimp with salt, pepper, and garlic.  When the shrimp is half done add the squid and the fresh herbs.  After a minute of the squid cooking add the white wine.  Once the white wine is at a simmer add the Parmesan cheese and stir to mix.  Continue to simmer until reduced by half stirring frequently.

Shrimp, Squid, and Mushrooms in a White Wine and Butter Sauce

Once the white wine and butter sauce is reduced remove from heat.  Divide the sprouted rice and quinoa between 4 pasta bowls.  Spread the seafood and mushrooms around the mounds of sprouted rice and quinoa then pour the sauce over the grain mixture.  Garnish with minced parsley and serve.

A tasty filling lunch

Squid is one of those things that need to be cooked fast at a high temperature or a long time at a low temperature.  Simmering the sauce covers the long and low technique.  This gets the squid cooked without being overly chewy.

The good wife has enjoyed most everything I've come up with but this one seemed to make a serious impression.  She actually said this meal was restaurant worthy and was the sort of thing that people would pay serious money on.  Rare praise indeed.

Whether you use this recipe or not I think you should give the sprouted rice and quinoa a try.  It can be used in place of rice in most any dish and as the base for a healthy salad.  Eat it for the flavor and texture if not for the nutrition.  Give both the sprouted rice quinoa mixture and this recipe a try and I think you'll enjoy it.  If you do, let me know what you think.

Uncle T