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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Record your recipes and experiments — organized cooking journal
Extra-long aged grains — biryani, pilaf, separate fluffy rice
True wild rice — nutty, earthy, stuffings, pilafs, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Record your recipes and experiments — organized cooking journal
Extra-long aged grains — biryani, pilaf, separate fluffy rice
True wild rice — nutty, earthy, stuffings, pilafs, soups
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Melt butter in large saucepan over medium-high heat. Saute onion until softened. Add quinoa and garlic. Cook and stir until garlic is fragrant. Add chicken broth, water, thyme and salt. Bring to boil. Reduce to simmer. Cover and cook 17 to 19 minutes or until grains are tender. Stir in parsley. Remove from heat. Let stand, covered, 5 minutes. Fluff with fork.