HERBED WILD RICE & QUINOA STUFFING
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
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.
WILD RICE AND QUINOA STUFFING
Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It's not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or chard add some color; if you're trying to find a place for greens at the table but don't want to deal with massive amounts to stem and cook for a crowd, this is a great place for them. The result is substantial, and will satisfy everybody at the table - vegetarians and vegans, and those who avoid gluten. If you're feeding omnivores and wish to add even more flavor, crumble browned Italian sausage into the pan alongside the grains and greens.
Provided by Martha Rose Shulman
Categories stuffing and dressing, side dish
Time 1h40m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Place dried porcinis in a bowl and cover with 2 quarts boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth, place over a bowl and drain the porcinis. Gather them up in the cheesecloth and squeeze hard to extract all the liquid. Rinse in two changes water, squeeze out excess water over the strainer, chop coarsely and set aside.
- Transfer mushroom broth to a large saucepan and bring to a boil. Add wild rice and salt to taste. When liquid returns to the boil, lower the heat, cover and simmer 35 minutes.
- Meanwhile, in a small dry skillet toast quinoa over medium until fragrant, about 5 minutes. Transfer to a bowl. After rice has simmered for 35 minutes add toasted quinoa and continue to simmer another 12 minutes, until rice is tender and has begun to splay and the quinoa is just tender. Drain through a strainer set over a bowl and set aside. Reserve broth.
- Return rice and quinoa to pot, cover pot with a dish towel and place lid over towel. Let sit for at least 10 minutes while you proceed with next step. (Recipe can be made through this step up to 3 days ahead.)
- Heat a large skillet over high heat and add the greens in batches, stirring to wilt in the water left on their leaves after washing. Add a generous pinch of salt and continue to stir until all of the greens have wilted. This should only take a few minutes. Transfer to a colander and rinse with cold water to cool. Take up handfuls of the greens and squeeze hard to get rid of excess water. Chop medium-fine and set aside. You should have 1 generous cup.
- Rinse and dry pan, and heat oil over medium heat. Add shallots. Cook, stirring often, until tender, about 3 minutes, and add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add celery. Cook, stirring often, until celery begins to soften, 2 to 3 minutes, and add fresh and rehydrated mushrooms. Cook, stirring, until mushrooms begin to sweat, about 3 minutes. Add white wine and cook, stirring, until wine has evaporated. Add salt to taste, thyme and sage, and continue to cook until mushrooms are tender and fragrant, about 10 minutes. Add pepper, taste and adjust seasoning.
- Stir in cooked rice and quinoa, greens, parsley, walnuts and walnut oil. Stir together for a minute or two to blend well, and remove from heat.
- Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish. Transfer the pilaf to the baking dish and spread evenly. Moisten with 1/4 to 1/2 cup preserved broth from grains, and cover with foil. Warm in the oven for 20 minutes before serving.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 3 grams
CORNISH GAME HENS WITH WILD RICE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
- Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.
WILD RICE STUFFING
I grew up in Minnesota and we ate a lot of wild rice. This stuffing recipe was my Aunt Lorraine's and I continue to use it every time I stuff a turkey. The success depends on the correct amount of spices. I just keep adding until you can smell them in the next room and then it is ready. Besides the spices listed, use salt and pepper to taste. Make the night before but do not stuff the turkey until just before ready to roast.
Provided by looneytunesfan
Categories Poultry
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Boil cut up giblets and neck until tender.
- Save the water.
- Grind giblets and shredded neck meat and place in a large bowl (I use the roasting pan).
- Chop onion and celery and saute in the butter until tender.
- Add to the giblet meat.
- Break up the French bread and add the chunks to the giblets, onion and celery.
- Pour boiling water over the wild rice and drain.
- Do not skip this step.
- Add the drained wild rice to the mixture in the bowl.
- Add enough giblet water to moisten.
- Add the spices and one egg.
- Knead the mixture until well blended, adding more spices and/or giblet water as needed.
- Refrigerate overnight and stuff mixture into turkey just before ready to roast.
- May be cooked separately covered with foil for about an hour to an hour and a half in a 325 degree oven.
Nutrition Facts : Calories 190.1, Fat 9.7, SaturatedFat 5.5, Cholesterol 52.2, Sodium 204.5, Carbohydrate 18.9, Fiber 1.7, Sugar 1.2, Protein 7.1
QUINOA STUFFING
Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.
Provided by Heather Hogan
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 70.7 g, Fat 9.8 g, Fiber 9.9 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 257.5 mg, Sugar 24.1 g
WILD RICE AND QUINOA BREAKFAST STUFFING
Breakfast in general is a good place for leftovers, as this wild rice and quinoa dish, a kind of morning stuffing, shows. Sausage and nuts round out this recipe and will keep you going maybe even beyond your normal lunch time.
Provided by Mark Bittman
Categories breakfast, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium-high heat, combine 4 cups water with wild rice and fennel seeds; bring to a boil. Reduce heat to medium, then cover and cook for 30 minutes. Add quinoa and continue cooking, covered, until grains are just tender, about 20 minutes more. Drain if necessary and set aside.
- Meanwhile, put olive oil in a large, deep pan over medium-high heat. Sauté sausage, breaking it up with a fork or wooden spoon, until it is cooked through, about 10 minutes. Transfer sausage to a bowl with a slotted spoon. Add chopped fennel and onion to pan and sauté over medium-high heat until vegetables are soft and golden, about 10 minutes more.
- Add rice-quinoa mixture and sausage to vegetables and cook until everything is warmed through, about 5 minutes. Sprinkle with salt and pepper; serve hot or at room temperature, sprinkled with toasted nuts, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 3 grams
WILD RICE STUFFING BAKE
If you prefer, you can stuff this mixture loosely into a bird to bake rather than in a separate dish.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine the egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add the celery mixture, bread cubes and rice. , Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or a thermometer reads 160°.
Nutrition Facts : Calories 152 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 550mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
WILD RICE - QUINOA PILAF
This is a very good side dish to serve with fish or poultry. Adding some chopped red and/or green pepper would probably go nicely also.
Provided by ILuvRecipes
Categories Rice
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and celery in oil 5 to 6 minutes.
- Stir in the nuts and quinoa and cook 1 to 2 minutes.
- Add broth and bring to a boil.
- Reduce heat to low, cover and simmer 18 to 20 minutes.
- Stir in wild rice. Cover and cook 2 to 3 minutes or until hot.
- Add salt and pepper to taste.
Nutrition Facts : Calories 171.2, Fat 5.5, SaturatedFat 0.6, Cholesterol 0.9, Sodium 312.3, Carbohydrate 25.8, Fiber 2.4, Sugar 2, Protein 5.6
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