Herbed Wild Rice Quinoa Stuffing Recipes

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WILD RICE AND QUINOA BREAKFAST STUFFING



Wild Rice and Quinoa Breakfast Stuffing image

Breakfast in general is a good place for leftovers, as this wild rice and quinoa dish, a kind of morning stuffing, shows. Sausage and nuts round out this recipe and will keep you going maybe even beyond your normal lunch time.

Provided by Mark Bittman

Categories     breakfast, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup wild rice, rinsed and drained
1 tablespoon fennel seeds
1/2 cup quinoa
2 tablespoons extra virgin olive oil
1/2 pound sweet Italian sausage, casings removed
1 large fennel bulb, trimmed and chopped
1 medium onion, chopped
Salt
freshly ground black pepper
3/4 cup chopped toasted walnuts or pecans (optional)

Steps:

  • In a medium saucepan over medium-high heat, combine 4 cups water with wild rice and fennel seeds; bring to a boil. Reduce heat to medium, then cover and cook for 30 minutes. Add quinoa and continue cooking, covered, until grains are just tender, about 20 minutes more. Drain if necessary and set aside.
  • Meanwhile, put olive oil in a large, deep pan over medium-high heat. Sauté sausage, breaking it up with a fork or wooden spoon, until it is cooked through, about 10 minutes. Transfer sausage to a bowl with a slotted spoon. Add chopped fennel and onion to pan and sauté over medium-high heat until vegetables are soft and golden, about 10 minutes more.
  • Add rice-quinoa mixture and sausage to vegetables and cook until everything is warmed through, about 5 minutes. Sprinkle with salt and pepper; serve hot or at room temperature, sprinkled with toasted nuts, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 3 grams

WILD RICE AND QUINOA STUFFING



Wild Rice and Quinoa Stuffing image

Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It's not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or chard add some color; if you're trying to find a place for greens at the table but don't want to deal with massive amounts to stem and cook for a crowd, this is a great place for them. The result is substantial, and will satisfy everybody at the table - vegetarians and vegans, and those who avoid gluten. If you're feeding omnivores and wish to add even more flavor, crumble browned Italian sausage into the pan alongside the grains and greens.

Provided by Martha Rose Shulman

Categories     stuffing and dressing, side dish

Time 1h40m

Yield 10 servings

Number Of Ingredients 17

1 ounce (about 1 cup) dried porcini mushrooms
1 1/2 cups wild rice
Salt to taste
1/2 cup quinoa
1/2 pound kale or Swiss chard leaves, washed and coarsely chopped (you should have about 8 cups leaves; no need to chop if using bagged greens)
2 tablespoons extra-virgin olive oil, more for greasing baking dish
3 or 4 shallots, finely chopped (about 3/4 cup)
2 garlic cloves, minced
1 cup chopped celery
1 pound fresh cremini or wild mushrooms, trimmed and quartered
1/2 cup dry white wine
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
3 tablespoons chopped fresh sage
Black pepper, to taste
1/2 cup chopped flat-leaf parsley
1/2 cup coarsely chopped walnuts
1 tablespoon walnut oil

Steps:

  • Place dried porcinis in a bowl and cover with 2 quarts boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth, place over a bowl and drain the porcinis. Gather them up in the cheesecloth and squeeze hard to extract all the liquid. Rinse in two changes water, squeeze out excess water over the strainer, chop coarsely and set aside.
  • Transfer mushroom broth to a large saucepan and bring to a boil. Add wild rice and salt to taste. When liquid returns to the boil, lower the heat, cover and simmer 35 minutes.
  • Meanwhile, in a small dry skillet toast quinoa over medium until fragrant, about 5 minutes. Transfer to a bowl. After rice has simmered for 35 minutes add toasted quinoa and continue to simmer another 12 minutes, until rice is tender and has begun to splay and the quinoa is just tender. Drain through a strainer set over a bowl and set aside. Reserve broth.
  • Return rice and quinoa to pot, cover pot with a dish towel and place lid over towel. Let sit for at least 10 minutes while you proceed with next step. (Recipe can be made through this step up to 3 days ahead.)
  • Heat a large skillet over high heat and add the greens in batches, stirring to wilt in the water left on their leaves after washing. Add a generous pinch of salt and continue to stir until all of the greens have wilted. This should only take a few minutes. Transfer to a colander and rinse with cold water to cool. Take up handfuls of the greens and squeeze hard to get rid of excess water. Chop medium-fine and set aside. You should have 1 generous cup.
  • Rinse and dry pan, and heat oil over medium heat. Add shallots. Cook, stirring often, until tender, about 3 minutes, and add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add celery. Cook, stirring often, until celery begins to soften, 2 to 3 minutes, and add fresh and rehydrated mushrooms. Cook, stirring, until mushrooms begin to sweat, about 3 minutes. Add white wine and cook, stirring, until wine has evaporated. Add salt to taste, thyme and sage, and continue to cook until mushrooms are tender and fragrant, about 10 minutes. Add pepper, taste and adjust seasoning.
  • Stir in cooked rice and quinoa, greens, parsley, walnuts and walnut oil. Stir together for a minute or two to blend well, and remove from heat.
  • Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish. Transfer the pilaf to the baking dish and spread evenly. Moisten with 1/4 to 1/2 cup preserved broth from grains, and cover with foil. Warm in the oven for 20 minutes before serving.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 3 grams

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