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Savory Autumn Wild Rice and Quinoa

  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 min
  • Yield: 5-6 servings


  • 11/4 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa
  • 33/4 cup chicken stock*
  • 1 bay leaf
  • 2 tablespoons butter, divided*
  • 2 tablespoons olive oil, divided
  • 8 ounces brown mushroom, sliced
  • 1/4 teaspoon pinch of kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 11/4 cup chopped yellow onion
  • 1 Serrano pepper, deseeded and finely chopped
  • 2 tablespoons chopped fresh parsley
  • Heroine Chicken
  • Mashed Potatoes (recipe below)
  • Green Beans (recipe below)


Rinse the Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa under cold water.

In a medium sauce pan over high heat, combine the chicken stock, rice and 1 bay leaf, stirring occasionally. Once boiling, continue to cook for 5 minutes. Then reduce the heat to medium low, cover and cook for 20 more minutes, or until done. Set aside.


In a medium sauté pan, over medium high heat, combine 1 tablespoon butter and 1 tablespoon olive oil, stirring to combine. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally and until brown, about 5-7 minutes. When done, transfer to a bowl and set aside.

Return the pan to the stove, over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, stirring until combined and melted. Add the onions and Serrano pepper and cook until caramelized, about 7 minutes. Turn off the heat. Then add the mushrooms to the sauté pan and the cooked rice, stirring to combine. Top with chopped parsley. Serve on a platter with Heroine chicken, Mashed Potatoes (recipe below) and Green Beans (recipe below).


To make it vegan, use vegetable stock instead of chicken stock and olive oil instead of butter.