Herbed Wild Rice & Quinoa Stuffing!
• 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 white wine (Sauv Blanc or Chardonnay would work well too)
• 4 cups low-sodium vegetable broth
• 2 cups uncooked wild rice blend (A blend of 50% wild rice and 50% brown rice, preferred)
• 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
1. 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.
2. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil.
3. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
4. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes.
5. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired.
6. Remove from heat.
7. 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.
8. Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley.
9. Serve & Enjoy!
Images & recipe by: http://www.kitchentreaty.com/herbed-wild-rice-and-quinoa-stuffing/