The perfect alternative and healthy stuffing for Thanksgiving and other events.
Serves: 6-8, Prep Time: 20 minutes, Total Time: 2 hours.
Ingredients
1 large yellow onion (finely chopped)
2 stalks celery, chopped (about ½ cup)
2 medium Granny Smith apples (peeled and diced)
2 medium cloves garlic (peeled and finely minced)
1 tsp. kosher salt (+ more to taste)
½ cup dry white wine (or ¼ cup apple cider) vinegar
4 cups vegetable broth
2 cups uncooked quinoa (rinsed well)
1 ½ cups dried cranberries
1 cup raw pecans (chopped)
½ cup chopped fresh Italian parsley (+¼ cup more for topping after baking)
¼ cup fresh sage leaves (minced)
Directions
Heat oil in a large pot over medium. When hot, add the onions and celery and cook, occasionally stirring, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, frequently stirring, for one more minute. Stir in wine or vinegar, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, ½ cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
Preheat oven to 350°F. Rub a large (9-inch x 13-inch is best) casserole dish with a bit of olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.
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Brandy Lane Hickman, NBHWC
2B Well Integrative Health Collaborative, Owner Inspired Nutrition, National Board Certified Health Coach, Kitchen Therapy
Board President, Missouri Nutrition Alliance Non-Profit
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