Quinoa Stuffing with Wild Rice and Mushroom
Ingredients
- 1.5 cups wild rice blend, uncooked and rinsed I like the Lundberg brand.
- 1.5 cups quinoa, uncooked and rinsed
- 1 white or yellow onion
- 4 cloves garlic
- 4 stalks celery
- 16 oz. choice of mushrooms which can be a variety (I like baby bella), washed and cored
- 1 cup white wine
- chopped fresh parsley, thyme, chives, and basil Lots of fresh herbs is key to adding flavor!
Instructions
- Prepare wild rice and quinoa according to packaged instructions. Quinoa can overcook quite easily, so I suggest undercooking it a bit. Drain, and set aside in a bowl to cool.
- Preheat oven to 350 and coat serving dish with extra virgin olive oil.
- Chop onion, garlic, celery, and mushrooms to a fine dice. Alternatively, you can place all together in a Cuisinart.
- Sauté vegetables in 2 tablespoons of olive oil over medium heat, about 5-7 minutes until they start to soften. Add the cup of white wine and simmer until the liquid has evaporated.
- Remove the vegetables from heat and pour into a large bowl. Mix in the wild rice and the quinoa. Add the chopped herbs, reserving a little for garnish. Season with salt and pepper, and a squirt of lemon juice.
- About 30 minutes prior to serving, place the stuffing into the oven, heating for about 20 minutes. Serve immediately.