Best 2 Mixed Grain Stuffing Recipes

In this article, we will delve into the world of mixed grain stuffing, a versatile and flavorful dish that adds a delightful touch to any meal. With a wide range of grains, herbs, spices, and other ingredients to choose from, the possibilities for creating a perfect mixed grain stuffing are endless. Whether you prefer a traditional recipe or want to experiment with unique flavor combinations, we will guide you through the process of crafting a delectable mixed grain stuffing that will impress your taste buds and make your meals memorable.

Check out the recipes below so you can choose the best recipe for yourself!

ACORN SQUASH WITH MIXED-GRAIN STUFFING

Acorn Squash with Mixed-Grain Stuffing image

Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 45m

Yield Serves 8

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 small acorn squashes (each 1 to 1 1/4 pounds), halved lengthwise and seeded
6 cups Mixed-Grain Stuffing
Pomegranate Relish, for serving
Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving

Steps:

Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.

MIXED-GRAIN STUFFING

Mixed-Grain Stuffing image

Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h40m

Yield Makes 8 cups

Number Of Ingredients 16

Ingredients

1 1/2 cups wheatberries or spelt (10 ounces)
1/3 cup extra-virgin olive oil
1 medium yellow onion, minced (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
10 ounces cremini or white button mushrooms, coarsely chopped (3 cups)
7 ounces shiitake mushrooms, stemmed and coarsely chopped (3 1/2 cups)
2 cups vegetable broth
Pinch of saffron
3/4 cup millet
1 cup golden raisins, coarsely chopped
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon finely grated orange zest (preferably blood orange), plus 2 tablespoons fresh juice
1 cup packed coarsely chopped flat-leaf parsley leaves

Steps:

Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.

Tips:

Use a variety of grains. This will give your stuffing a more complex flavor and texture. Some good options include brown rice, wild rice, quinoa, and barley.
Don't overcook the grains. You want them to be tender but still have a little bit of a bite to them.
Add plenty of vegetables. This will make your stuffing more nutritious and flavorful. Some good options include celery, onions, carrots, mushrooms, and bell peppers.
Season the stuffing well. Be generous with the salt, pepper, and herbs. You can also add other spices, such as garlic powder, onion powder, or paprika.
Don't pack the stuffing too tightly. This will prevent it from cooking evenly.
Bake the stuffing until it is golden brown and crispy on top. This will take about 30 minutes.

Conclusion:

Mixed grain stuffing is a delicious and versatile side dish that can be enjoyed with a variety of main courses. It is also a great way to use up leftover grains and vegetables. With so many different variations to choose from, there is sure to be a mixed grain stuffing recipe that everyone will love.

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