Basic quinoa-rice mix

150 g rice

50 g tricolour quinoa

300 ml vegetable bouillon

1 tbsp butter

some salt

Rinse rice and quinoa under cold running water, drain. Place the rice and quinoa in an ovenproof dish with the stock. Put the dish on a wire shelf in the cold cooking space, then steam at 100 °C for approximately 30 minutes. Remove, stir in butter, and season with salt to taste.

Steaming 100 °C for 30 Mins