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Serve this versatile red-rice pilaf next to or under vegetables or meat, or stuffed into winter squash or poultry.  The smoothness of the quin0a compliments Wehani's nutty flavor .

Prep Tip:  This pilaf is foolproof with the help of a timer.  Set the timer to ring after the rice has simmered 25 minutes.  After it rings, add the quinoa.

2 Tbsp. unsalted butter

1 medium onion, diced small

2 medium celery ribs with leaves, diced small

1 Tbsp. fresh minced rosemary ( or 1/2 tsp. dried)

1/2 cup Wehani rice

1 3/4 cups unsalted chicken or turkey stock

1/4 cup sauterne

1 tbsp. natural soy or tamari

1/2 cup quinoa

Heat a large skillet over medium heat, add butter, and saute onions and then celery for about 5 minutes.  or until they become tender.  Add rosemary and stir for an additional minutes

Push the onion and celery mixture to the side of the pan, add Wehani rice, and saute over medium heat for about 3 minutes.

Add the stock, wine, and soy sauce.  Bring to a boil, reduce heat, cover, and simmer for 25 minutes.

Add the quinoa and simmer for an additional 20 minutes or until the liquid is absorbed.  Remove from heat and allow to set, covered, for 5 to 10 minutes.  Fluff with a fork.

Variations:

Substitute Wild rice for Wehani rice

Substitute a Granny Smith apple and thyme for the celery and rosemary

Add currants and pine nuts, wrap in grape leaves and bake with lemon juice marinade.