Winter Rice Pilaf

Winter Rice Pilaf
adapted from Fresh Everyday by Sara Foster

Ingredients:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, washed, trimmed, and julienned (white and green parts)
1 cup long grain-wild rice blend, rinsed and drained
2 1/2 cups chicken broth
1 large carrot, julienned
1 orange, juiced and zested
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup quinoa
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon fresh thyme leaves
1/2 cup golden raisins

Directions:
1. Melt the butter and olive oil together in a medium saucepan over medium-low heat. Add the leek and cook and stir for about 5 minutes to soften. Stir in the rice and cook, stirring often, for about 2 minutes, until the rice slides around easily in the pan. Stir in the broth, carrot, orange zest and juice, 2 teaspoons sea salt, and 1/2 teaspoon pepper. Reduce the heat to low, cover and simmer for about 25 minutes.
2. While the rice simmers, rinse the quinoa in a fine mesh strainer and drain well. Add the quinoa to the saucepan with the rice and stir to combine. Replace the lid and simmer the quinoa and the rice together for an additional 15 minutes, until all the liquid is absorbed and the grains are soft and fluffy.
3. Remove the saucepan from the heat and stir in the parsley, thyme, and raisins. Season with additional salt and pepper to taste and serve warm.