Ingredients

　　2 tablespoons unsalted butter

　　1 small onion, finely chopped

　　1 1/2 cups jasmine rice, rinsed

　　1/2 cup red rice, rinsed

　　1 cup quinoa, rinsed

　　3/4 teaspoon coarse salt

　　Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.