Naturally Gluten-Free Meals
Wild Rice & Quinoa Stuffing W/Pine Nuts & Dried Cranberries
Serves 8 People
INGREDIENTS
2 Cups Wild Rice Blend
¾ Cup Quinoa (rainbow, red, or golden), rinsed
3 Tbls Olive Oil, dash more for baking dish
1 Large Yellow Onion, chopped
2 Ribs Celery, chopped
1 Clove Garlic, chopped
1¼ Tsp Salt
½ Cup White Wine
½ Cup Dried Cranberries or Cherries
½ Cup Fresh Parsley, chopped
12 Fresh Sage Leaves, chopped
½ Cup Pine Nuts
¼ Tsp Pepper
4 Cups Vegetable Broth
¼ Cup water
INSTRUCTIONS
Preheat oven to 375°F
Medium baking dish, lightly oiled
In a large saucepan, bring broth to a boil over high heat. Stir in the rice, cover tightly, reduce the heat to low, and cook for 30 minutes. Stir the quinoa into the rice, cover tightly, and cook 15 minutes more. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the celery, garlic, and ¼ teaspoon of the salt and cook, stirring often, until tender, 4 to 5 minutes. Add the wine and simmer until most of it cooks away, 1 to 2 minutes. Stir in the dried cranberries, parsley, and sage. Pour the mixture into a large mixing bowl.
Return the skillet to the heat and toast the pine nuts over medium heat until golden brown, 3 to 5 minutes.
To the bowl, add the rice mixture, pine nuts, pepper, and the remaining 1 teaspoon salt. Stir well to combine. You can serve it immediately. Or stuff your turkey with it. Or you can prepare it ahead of time up to this point and continue with the next step.
Spoon the stuffing into the dish and pour the broth over the top to moisten. Cover with foil and bake until heated through, about 20 minutes.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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