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Herbed Wild Rice & Quinoa Stuffing

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Sweet, Savory, Delicious, and HEALTHY?? 

November is here, and that means that it’s almost time for Thanksgiving! Of all the iconic foods associated with this holiday, stuffing ranks below only turkey and perhaps pumpkin pie. In other words, no Thanksgiving is complete without it! However, the ingredient list in traditional stuffing may make you think twice. Packed with carbs, salt, and even high fructose corn syrup in the instant versions, it’s clear that stuffing is unfortunately the not healthiest choice. Instead, try swapping out the bread for wild rice and superfood quinoa in this recipe! Not only is it better for you, but this recipe includes other holiday ingredients, such as cranberries and pecans.

 

Ingredients:

2 Tbsp olive oil + more to coat baking dish + more for drizzling on the top

1 large yellow onion, finely chopped

2 stalks celery, chopped (about ½ cup)

2 medium Granny Smith apples, peeled and diced

2 medium cloves garlic, peeled and finely minced

2 Tbsp fresh thyme leaves, minced

1 tsp kosher salt + more to taste

½ cup dry-ish white wine, such as Sauv Blanc or Chardonnay

4 cups low-sodium vegetable broth

2 cups uncooked wild rice blend

1 cup uncooked quinoa, rinsed well

1 ½ cup dried cranberries

1 cup raw pecans

½ cup chopped fresh Italian parsley + ¼ cup more for topping after baking

¼ cup fresh sage leaves, minced

 

Directions:

Add oil to the pot of the pressure cooker. Use the Sauté setting. When the oil is 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 and then add broth and rice.

Add quinoa and wild rice, stir to combine. Cook on high pressure for 25 minutes, then do a quick release.

Stir in cranberries, pecans, ½ cup parsley, and sage. Taste and add additional salt, if desired.

Finishing option

In conventional oven:

Preheat oven to 350 degrees Fahrenheit. Rub a 9x13 inch 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.

In Air Fryer Oven:

Preheat air fryer oven to 350 degrees Fahrenheit. Rub a 8"x 8" inch 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, 15 minutes. Drizzle with a little more olive oil and sprinkle with chopped parsley. Serve.


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