all ingredients in small bowl. Set aside.
Bring vegetable stock
to a simmer in 2 quart saucepan
Heat oil in a wide, heavy-bottomed
3 quart sauté pan over medium heat, add scallions, and sauté
Add quinoa and rice to
the oil and scallion mixture and stir to coat, 2 minutes.
Add thyme and pinch of
Add 1/2 cup hot stock
and cook, stirring until absorbed. Continue adding stock 1/2 cup at a
time and stirring until the grains are firm to the bite or 'al dente'
in center and creamy on the outside (about 20 minutes).
Add asparagus and peas,
along with remaining stock, and simmer until almost absorbed.
Serve sprinkled with
Reprinted with permission
from ©2003 Leslie McEachern The Angelica Home Kitchen, published
by TenSpeed Press
for book review