Test Kitchen Tuesday – Wild Rice & Quinoa Stuffing

Test Kitchen Tuesday – Wild Rice & Quinoa Stuffing

I can’t believe I am going to say this….. Fall is quickly approaching!  Sometimes, we are quick to go overboard on the fall comfort food.  Well, to get a head start and hopefully stop you before it starts – here is a different take on traditional stuffing usually made with carb filled bread cubes!

The most important thing to remember is you need to start with great ingredients.  How can you NOT have an amazing finished product with these lovely ingredients??!!

WILD RICE 1

We’ll post the original recipe below, but one of the things that we love about cooking in general is that we view most recipes as “guidelines”.  So, feel free to experiment and add your own style to this dish!

We started off with the basic onion / celery mix and added Granny Smith apples, garlic and thyme. Once those were cooked down, we added white wine and chicken broth (we thought it needed more than the recipe called for).   At that point the wild rice goes in followed by the quinoa after a bit.  There are many different wild rice and quinoa blends, so feel free to experiment with different varieties!

WILD RICE COLLAGE 2Lastly, we stirred in some Italian parsley, sage (from the garden!) raw pecans, and goldenberries (not only do they have WAY less sugar than the dried cranberries, they also are a great cancer-fighting food!)  We grated a little frozen lemon over the dish, popped it in the oven to finish it off and then dug in!  It was great right out of the oven, or at room temperature.  We think this will be great with a roasted chicken.  (P.S.  Some Whole Foods offer discounts on whole roasted organic chickens on Wednesdays!)  Enjoy!!!!!!

WILD RICE 7

Click here for the original recipe!

Cheers!

Dawn and Sarah

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