1. Combine the basmati, quinoa and farro in a chilled stainless steel mixing bowl. Add the soy sauce, garlic, fish sauce and sesame oil to the rice. Mix thoroughly. Season with salt and pepper.
2. Place in a covered storage container. Label, date and refrigerate until needed.
3. To reheat, place desired portion in a heated, nonstick sauté pan with a small amount of broth, water or oil. Cook until just warmed through.
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