We’re very excited to present the second installment in our new series, In the CulinaryAcademy360 Kitchen, designed to offer you a peek into our CA360 program and give you a “taste” of what we’ve been up to! CulinaryAcademy360 provides our adolescents, young adults, and adults with culinary vocational training and life skills. We hope you enjoy the series and that you learn something new, too!
Following up on our first post, we continue with another recipe that was presented to renowned Food Network chef and restaurateur Bobby Flay during the Cook-Off between CulinaryAcademy360 students from Academy360 Upper School and Independence360. Please click here to read all about his visit with us!
This recipe is a spin on a classic fried rice dish but with a healthy update by using brown rice, quinoa, and fresh veggies! While the first dish we presented in the series, Pan Sautéed Chicken Thighs with Wild Mushroom and Marsala Wine Sauce, was more complex in flavor and execution, this dish is far simpler and easier to prepare — definitely a winner for the beginner cook and those just learning to gain independence in the kitchen! Here at CulinaryAcademy360, we like to present recipes to our students and clients that cater to a variety of cooking levels and abilities.
This dish also features world flavors by bringing in Asian condiments. One facet of our CulinaryAcademy360 program is to offer exciting opportunities to widen food knowledge, broaden cultural understanding, and expand palates…and this fried rice does all that with little time and effort!
Watch the video below as Chef Nadia and Danielle demonstrate how to cook this easy dish! We’ve included the recipe so you can try it yourself.
More recipes coming in the near future!
Quinoa and Brown Fried Rice
Recipe Courtesy of Chef Nadia Guzman
Yield: 4 Servings
- 2 Cups Brown Rice – cooked & cooled until cold
- 1 Cup Red Quinoa – cooked & cooled until cold (can also use white or black)
- 3 Scallions, small diced (Reserve 2 Tbs.)
- 2 Teaspoons Fresh garlic, minced
- ½ Cup Red bell pepper, small diced
- 3 Tablespoons Reduced sodium soy sauce or tamari
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Toasted sesame seeds (optional)
- In a medium skillet, heat 2 Tablespoons of Extra Virgin Olive Oil at medium-high heat until shimmering.
- Add scallions (except for 2 Tablespoons for garnish), and saute until they begin to soften. Add the bell pepper and cook for one minute. Add the minced garlic and cook for 30 seconds or until it becomes fragrant.
- Add the cold brown rice and quinoa. Stir fry in the pan with the rest of the ingredients until hot, and toasty.
- Add the soy sauce. Taste and adjust seasonings as needed, adding a little more soy sauce if needed.
- Stir in the sesame oil and toasted sesame seeds if using. Garnish with the reserved 2 tablespoons of scallions.
Enjoy! Great with chicken or seafood.
CulinaryAcademy360 was started with a generous grant from the Healthcare Foundation of New Jersey. Created in September 2016, the program was developed to provide students, ages 14 and older at Academy360 and adults at Independence360, with the opportunity to explore food service as a career path, as well as increase their ability to live independently by learning to cook for themselves. CulinaryAcademy360 provides day classes to clients of Independence360 as well as after-school and evening classes for Academy360 and participants of Spectrum360’s Adult Enrichment Program. The after-school and evening classes are also open to individuals with autism and related disabilities who attend other programs and schools. For more information about classes, contact Director, Chef Michael Matthews at email@example.com