HERBED WILD RICE & QUINOA STUFFING

Herbed Wild Rice & Quinoa Stuffing image

Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing - and nobody will guess its little secret: it's vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred - perfect for those that prefer to skip the turkey.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 15

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Ingredients

2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
1 large yellow onion (finely chopped)
2 stalks celery (chopped (about 1/2 cup))
2 medium Granny Smith apples (peeled and diced)
2 medium cloves garlic (peeled and finely minced)
2 tablespoons fresh thyme leaves (minced)
1 teaspoon kosher salt + more to taste
1/2 cup dry-ish white wine (I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too)
4 cups low-sodium vegetable broth
2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
1 cup uncooked quinoa (rinsed well)
1 1/2 cups dried cranberries
1 cup raw pecans (chopped)
1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
1/4 cup fresh sage leaves (minced)

Steps:

Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, 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, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little 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.

*** Explore more Herbed Wild Rice & Quinoa Stuffing Recipes »

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Cy21 Qaxc51

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I love the nutty flavor of the wild rice and quinoa.

CH and Sons

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This stuffing is a great way to use up leftover rice and quinoa.

marwan

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A tasty and healthy alternative to traditional stuffing.

Beatrice

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This stuffing is so delicious and easy to make. I will definitely be making it again!

Pam Green

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I made this stuffing for a potluck and it was a huge hit. Everyone loved the unique flavor and texture.

Akriti Kc

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This stuffing is a great way to use up leftover rice and quinoa. It's also a great way to get your kids to eat their vegetables.

Anna Preciado

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I've made this stuffing several times now and it's always a crowd-pleaser. It's the perfect balance of savory and sweet.

Mc poko

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This stuffing is perfect for Thanksgiving dinner, but it's also great for everyday meals. I love serving it with roasted chicken or pork.

Juan Rohde

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The herbs in this stuffing really make it special. I used fresh sage, thyme, and rosemary, and they gave the stuffing a wonderful flavor.

Osariemen Treasure

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This stuffing is so easy to make. I just threw all the ingredients in a bowl and mixed them together. Then I baked it in the oven and it was done in no time.