This pressure cooker quinoa rice with sausage recipe is inspired by the Dominican dish “locrio de longaniza” (rice with sausage). Since I love quinoa, I have been looking for ways to incorporate it into meals gradually, so it is not rejected by the rest of the family. Mixing rice with quinoa is a great way to achieve this. My daughter loves it! This dish can be made the same way in a rice cooker, using regular settings If you don’t own a pressure cooker. Follow my instructions on how to cook stove top rice if you don’t own either.
This recipe calls for carrots as an only vegetable, since the dish is traditionally served with salad. However, you can add peas, corn, brussel sprouts or any vegetable that would hold up during cooking. The liquid to rice measurement is 1 cup of rice to 1 1/2 cup of water. Add more water as needed if you increase the amount of vegetables.
Since the chicken stock and sausage used in this dish are salted, no additional salt is needed. However, if you are using water instead of stock, you may add a pinch of salt (approximately 1/2 a tea-spoon for the amounts given). Use your favorite cooked sausage. I am using Kielbasa!
- 1 lb. of precooked sausage
- 1½ cup of rice
- ½ cup of red quinoa
- 1 medium carrot
- ½ small red onion
- 2 cups of chicken stock
- 1 cup of water
- 1 tablespoon of cooking oil
- Chop the onion.
- Peel and cut the carrot into small pieces.
- Cut the sausage into bite size pieces.
- Measure and wash the rice and quinoa as needed.
- Add oil to pressure cooker and turn on saute option. If your pressure cooker does not have a saute option, saute onions on the stove top, using a small frying pan.
- Saute onions until transparent.
- Add the rice, quinoa and carrots.
- Add the water and stock.
- Cover and start the rice setting or 12 minutes manual setting.
- Follow pressure cooker instructions for safe opening when done.
- Serve with mixed salad and enjoy!