Main Courses
This brown rice and quinoa recipe rice cooker transforms two wholesome grains into perfectly fluffy, savory sides with minimal effort. The rice cooker handles the timing and texture for you, ensuring tender grains every time—no stirring or guesswork required.
Savory herbs like rosemary or thyme elevate the dish, making it a versatile base for bowls, salads, or main courses.
With just one touch, you’ll achieve restaurant-quality grains that pair beautifully with roasted vegetables, grilled proteins, or fresh salads. The combination of earthy quinoa and nutty brown rice creates a satisfying, protein-rich foundation that’s as nutritious as it is delicious.
Ready in 30 minutes, this recipe is the perfect way to elevate any meal with minimal prep.
Ingredients for brown rice and quinoa recipe rice cooker
Pantry staples meet rice cooker magic for fluffy, savory grains in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice 🌾 | 1 cup | Uncooked, long-grain preferred |
| Quinoa 🌾 | ½ cup | Rinsed thoroughly before cooking |
| Vegetable Broth 💧 | 2 cups | Low-sodium preferred |
| Fresh Rosemary 🌿 | ¼ cup | Chopped finely for flavor |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For richness and moisture |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Nutritional Yeast 🧀 | 1 tbsp | For cheesy umami flavor |
| Toasted Sesame Seeds 🌰 | 1 tsp | For nutty crunch |
The grains are the stars here, so don't skimp on quality. Bob's Red Mill brown rice and quinoa are my go-tos—they cook evenly and stay fluffy. Rinse the quinoa thoroughly (it's bitter if not), and if you're in a pinch, Trader Joe's sells pre-rinsed quinoa. Fresh herbs make all the difference—grab them from the grocery store's produce section, ideally the day you cook. The rosemary and thyme should be vibrant and fragrant. If you're using dried herbs, cut the amount in half, but fresh is worth the extra minute to chop.
No fresh rosemary? Dried works at half the amount, but it won't have that same bright aroma. Short on vegetable broth? Water plus 1 tsp soy sauce gets you close, though the flavor won't be as deep. The garlic can be minced ahead of time and stored in the fridge for up to 3 days—just measure it out before adding. For extra richness, swap the olive oil for avocado oil, which has a higher smoke point. The nutritional yeast is a game-changer for that cheesy flavor without any dairy—it's a must-have in my pantry, and you can find it in the health food aisle or online.
This keeps beautifully in the fridge for 4-5 days if stored in an airtight container. The grains reheat well—just add a splash of water and microwave for 1-2 minutes. For meal prep, portion into containers with your favorite proteins or roasted veggies. The sesame seeds can be toasted ahead of time and stored in a jar for up to 2 weeks. If you're not using all the herbs at once, wrap them in damp paper towels and store them in a plastic bag in the fridge for 5-7 days. Leftovers freeze for 3 months, though the texture gets a little softer after thawing.
Why You'll Love This Recipe
- Set-and-Forget Magic: I swear by this combo—dump everything in the rice cooker, press start, and walk away. No stirring, no watching, no stress. The quinoa and brown rice cook together perfectly, with that rosemary and thyme releasing their scent just as it finishes. Honestly, it’s the kind of meal that lets me actually relax while dinner happens.
- Earthy, Herby Perfection: The vegetable broth keeps it rich without heaviness, while the fresh rosemary and thyme add a bright, aromatic punch. That crispy edge on the quinoa? Chef’s kiss. It’s the kind of flavor that makes you pause mid-bite—simple, but somehow better than takeout.
- Meal Prep MVP: Between us, this is my go-to for lunches all week. Cook a big batch Sunday, and you’ve got three days of effortless bowls—just reheat with a splash of water. My kids even ask for it (yes, even on a Tuesday night), and I can swap in roasted veggies or grilled chicken without missing a beat.
- Budget-Friendly Powerhouse: Brown rice and quinoa stretch further than you’d think, especially with broth instead of water. A single batch feeds four for dinner and two for lunch, and the herbs cost pennies at the farmers’ market. It’s the kind of recipe that makes grocery day feel like a win—no fancy ingredients, just smart, satisfying food.
Step-by-step instructions for cooking brown rice and quinoa in a rice cooker
Here's how to create perfectly fluffy grains with bold herb flavors using just your rice cooker.
Prepare the Grains and Aromatics
Start by thoroughly rinsing the 0.5 cup quinoa under cold water in a fine-mesh strainer until the water runs clear. This removes bitterness and prevents grittiness. While the quinoa drains, measure out the 1 cup brown rice and set it aside. In a small bowl, combine the 0.25 cup fresh rosemary and 0.25 cup fresh thyme leaves, then finely chop them together.
Next, mince the 3 cloves garlic into a fine paste using a garlic press or the flat side of your knife. This ensures even distribution of flavor throughout the grains. I like to press the garlic directly into the rice cooker pot later—it prevents burning and maximizes aroma release. Keep all your prepped ingredients within easy reach so you can add them quickly once the rice cooker starts cooking.
Sauté the Aromatics in the Rice Cooker
Set your rice cooker to the sauté function (or use the "keep warm" setting if your model doesn't have sauté). Add 2 tablespoons extra-virgin olive oil to the pot and heat over medium. Once the oil shimmers but isn't smoking, add the minced garlic and sauté for 30 seconds until fragrant but not browned.
Immediately add the chopped rosemary and thyme, stirring constantly for 1 minute until the herbs release their oils and fill your kitchen with that amazing herbal aroma. Here's the thing—don't let the garlic brown or the herbs burn. You want them to perfume the grains, not turn bitter. If your rice cooker doesn't have sauté, skip this step and add the aromatics directly with the grains.
Combine Grains, Broth, and Seasonings
Add the rinsed 0.5 cup quinoa and 1 cup brown rice to the pot, stirring to coat the grains evenly with the aromatic oil. Pour in the 2 cups vegetable broth, making sure all grains are submerged. Sprinkle in the 1 teaspoon salt and 0.5 teaspoon black pepper, then stir gently to combine.
This is where the magic happens: the broth-to-grain ratio is crucial. The quinoa absorbs liquid differently than rice, so using broth instead of water gives you more flavor control. If you notice some grains aren't submerged, add 1-2 tablespoons water—just enough to cover everything. The grains should be just below the liquid level, not swimming.
Cook Until Perfectly Tender
Close the rice cooker lid and select the white rice setting (or the longest cook time if you have a multi-grain option). The grains will cook for about 30-35 minutes until the rice cooker automatically switches to keep warm. Don't peek during cooking—every time you open the lid, you release steam and potentially disrupt the cooking process.
You'll know they're done when the rice cooker beeps and the grains look tender but still have a slight bite. The quinoa should be fluffy with a slight crunch, while the brown rice should be fully tender. If you're unsure, press a grain between your fingers—it should be soft but not mushy. Let the grains rest in the pot for 5 minutes after cooking to allow any remaining steam to finish the cooking process.
Finish with Bright Flavors and Crunch
After the resting period, fluff the grains gently with a fork, being careful not to mash the quinoa. Stir in the 1 tablespoon lemon juice, 1 tablespoon nutritional yeast, and 1 teaspoon toasted sesame seeds. The lemon juice brightens the earthy flavors, the nutritional yeast adds that cheesy umami depth, and the sesame seeds contribute a delightful nutty crunch.
Taste and adjust seasoning if needed—you might want to add a pinch more salt or a squeeze of extra lemon. Serve immediately while still warm, or let cool slightly before storing in an airtight container for up to 4 days in the refrigerator. This dish makes a fantastic base for grain bowls, stuffing, or a hearty side that pairs beautifully with grilled proteins or roasted vegetables.
Pro Tips For Making Brown Rice And Quinoa Recipe Rice Cooker
- Rinse Both Grains Separately: I learned this the hard way—dumping quinoa and brown rice together in the rice cooker and ending up with a gummy mess. Quinoa needs a quick 30-second rinse to remove bitterness, while brown rice benefits from a longer 1-minute soak to soften the hulls. Do them one at a time, or your quinoa will turn into a gluey disaster.
- Use Half Broth, Then Top Off: My rice cooker always spat out steam halfway through cooking, so I started adding just half the vegetable broth at the start. After 10 minutes, I hit the "keep warm" button and let it sit for 5 minutes before adding the remaining broth. This keeps the grains from steaming dry or boiling over—no more burnt bottoms or soggy results.
- Chop Herbs Last, Not First: Fresh rosemary and thyme lose their punch fast, and I used to chop them before adding them to the rice cooker, only to have them turn into sad, mushy twigs by the end. Now I tear the sprigs in half (no need to measure) and add them whole at the start. Right before serving, I pull them out, give them a rough chop, and sprinkle the fragrant leaves on top—way more flavor, zero waste.
- Toast the Grains First: I was skeptical until I tried it: Before adding anything to the rice cooker, I dry-toast the brown rice and quinoa together on medium heat for 2 minutes. The nutty aroma doubles, and the grains stay separate instead of clumping. Just keep an eye on it—burnt rice ruins everything, and no one’s got time for that.
Essential equipment for brown rice and quinoa recipe rice cooker
Rice Cooker Must-Haves
Your rice cooker is the star here, but not all models handle grains equally. I swear by the Zojirushi NS-LAC10 for its precise temperature control and multi-grain settings—it’s a game-changer for quinoa and brown rice.
Budget-friendly options like the Cuisinart GR-150 also work well if you’re just starting out. The key feature? A sauté function (or "keep warm" mode) for aromatics—skip this, and your dish loses depth. 🌡️
Essential Tools for Prep
A fine-mesh strainer is non-negotiable for rinsing quinoa—it removes bitterness and prevents grittiness. I use a stainless steel one from OXO because it’s durable and won’t rust. For garlic, a garlic press (like the Garlic Press by Norpro) saves time and ensures even mincing.
A wooden spoon with a long handle helps stir without scratching non-stick rice cooker pots. Store these tools near your rice cooker for seamless prep.
Optional Upgrades
Invest in toasted sesame seeds for that nutty crunch—buy them pre-toasted from Trader Joe’s or toast your own in a dry pan for 2-3 minutes until golden. A microplane (like the BARKA) is perfect for zesting lemon if you want extra brightness.
For extra flavor, a small mortar and pestle lets you crush dried herbs into a paste before adding them to the rice cooker. These upgrades aren’t mandatory, but they elevate the dish to restaurant-quality.
Storage Solutions
Use glass airtight containers (like Pyrex) to store leftovers—they keep grains fresher longer than plastic. Label containers with dates to track freshness. For meal prep, divide portions into smaller containers so you only reheat what you need.
A bamboo steamer basket (placed inside the rice cooker) is great for reheating grains with steam—just add 1 tablespoon water and cook on the "steam" setting for 3-5 minutes. ❄️
Cleaning Hacks
Rice cooker pots are notorious for sticking, but a 50/50 vinegar-water mix in the pot before your first wash cuts through residue. I keep a small bottle of white vinegar in my pantry for this purpose.
For stubborn bits, soak the pot in hot, soapy water for 10 minutes before scrubbing. A silicone spatula (like the Epicurean) helps scrape without damaging non-stick coatings. Pro tip: Wipe down the pot immediately after cooking to prevent buildup.
Multi-Functional Uses
Your rice cooker isn’t just for grains—use it to steam veggies (place a trivet in the pot and add water), reheat soups, or even make yogurt (with a yogurt-making attachment). For this recipe, the same pot can later hold roasted vegetables or grilled proteins while keeping warm.
If your model has a delay timer, set it for 1 hour to cook grains while you prep the rest of your meal. It’s a kitchen workhorse you’ll love. 💡
Nutrition facts
Frequently asked questions
Can I substitute white rice for brown rice in this recipe?
You can, but the texture and cooking time will differ. White rice cooks faster (20-25 minutes) and turns out softer, while brown rice needs 30-35 minutes to stay chewy. For best results, stick with brown rice for that hearty texture, but if you must substitute, use 1.5 cups white rice instead of 1 cup brown rice and reduce cooking time by 10 minutes. The quinoa-to-rice ratio will stay the same.
Why does my quinoa turn out mushy?
Overcooking or insufficient liquid are the usual culprits. Quinoa absorbs liquid faster than rice, so if it feels mushy, you likely used too much water or broth. Stick to the 2 cups liquid for 1.5 cups total grains ratio. Also, avoid opening the rice cooker lid during cooking—steam is essential for even cooking. If it's still mushy, try adding 1 tablespoon lemon juice to brighten flavors and fluff with a fork to separate grains.
Can I make this recipe without a rice cooker?
Use a pot with a tight-fitting lid on the stove. Bring the grains and broth to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes on low heat. Check occasionally to ensure no water evaporates completely. The key is patience—stirring occasionally helps prevent sticking. For quinoa, simmering gently is gentler than boiling, which can make it mushy.
How do I adjust the recipe for a larger group?
Double the ingredients and use a larger rice cooker or pot. For 8 servings, combine 2 cups brown rice and 1 cup quinoa with 4 cups broth. Keep the same ratio of 2 cups liquid per 1.5 cups grains. Cooking time remains similar (30-35 minutes), but check for doneness earlier if using a larger pot, as heat distribution may vary. For even cooking, stir once halfway through if using a pot.
What are the best ways to use leftovers?
Leftover grains reheat beautifully! For the microwave, add 1-2 tablespoons water and cover for 1-2 minutes. For stovetop, heat with a splash of broth or water over low heat, stirring occasionally. Use leftovers in grain bowls with roasted veggies, as stuffing for baked potatoes or bell peppers, or mix into salads. They also make a great breakfast base—top with avocado, fried eggs, and hot sauce for a hearty meal.