Herbed Quinoa And Red Rice Stuffing With Kale And Pine Nuts
This flavorful quinoa and red rice stuffing is packed with aromatic herbs, toasted pine nuts, dried cranberries, and a hint of citrus zest. The combination of tender grains, crunchy nuts, and sweet-tart cranberries creates a delightful balance of textures and flavors. Baked to a golden perfection, this dish makes a satisfying vegetarian option or a tasty side dish for any gathering. Serve it with a sprinkle of Parmigiano-Reggiano cheese for a touch of indulgence.
— Constant Cookbook
Ingredients
- 1 packet quinoa and red rice (included with mix)
- 3 1/4 cups water
- Kosher salt, to taste
- Unsalted butter for baking dish, plus 3 Tbs.
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 bunch Tuscan kale, about 8 oz., stems removed and leaves thinly sliced
- 1 Tbs. chopped fresh oregano
- 1 packet spices (included with mix)
- 1 packet dried cranberries (included with mix)
- 1/2 cup pine nuts, toasted
- Zest of 1 lemon
- 1 cup chicken stock, warmed
- Shaved Parmigiano-Reggiano cheese for serving (optional)
Instructions
- In a saucepan, combine the quinoa and red rice with the water and salt lightly. Set over high heat and bring to a boil. Reduce the heat to low, cover and simmer until most of the water is absorbed and the grains are tender, 15 to 20 minutes. Set aside.
- Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.
- In a large sauté pan over medium heat, melt the 3 Tbs. butter. Add the onion and celery and cook, stirring occasionally, until softened, 6 to 8 minutes, adding the kale during the last 2 minutes of cooking. Add the oregano and spices and season with salt. Cook, stirring, until the mixture is fragrant, about 1 minute. Transfer the onion mixture to a large bowl. Add the quinoa and red rice, cranberries, pine nuts, lemon zest and stock and stir until well combined.
- Transfer the stuffing to the prepared baking dish and bake, uncovered, for 30 minutes. Let rest for 10 minutes, then garnish with cheese and serve. Serves 8 to 10.
- Williams-Sonoma Kitchen.
Comments
No comments found.