Healthy Korean multigrain rice, inspired by @nutritionbykylie & @ahnestkitchen. This recipe includes a blend of short-grain white rice, wild rice, and quinoa, cooked with edamame for a nutritious and flavorful side dish.
1. Place the white rice, wild rice, and quinoa in a fine-mesh strainer. Rinse under cold water until the water runs mostly clear, then drain well.
2. Transfer the rice and grains to a rice cooker or medium pot. Add the water and salt, if using.
3. Sprinkle the frozen edamame evenly over the top.
4. Rice cooker method: Cook using the standard white rice setting. Once finished, gently fluff with a rice paddle or fork, and enjoy.
5. Stovetop method: Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 18 to 23 mins, until the water is absorbed and the grains are tender. Remove from the heat and let the rice and grains steam, covered, for 5 mins. Fluff gently before serving and enjoy!
