Featured Recipe: Gluten-Free Wild Rice Quinoa "Stuffing"

 Featured Recipe: Gluten-Free Wild Rice Quinoa "Stuffing"

For these with a gluten allergy, the vacations is usually a problem. Fortunately there are many gluten-free alternate options in the marketplace, which makes vacation cooking a snap!

This recipe tastes like real-stuffing and could be a deal with for any gluten-free visitor at your seasonal feast.

Gluten-Free Wild Rice Quinoa "Stuffing" Substances:

  •  1/2 c. raw quinoa (for 1 c. cooked)
  • 1/2 c. raw wild rice (for 1 1/2 c. cooked)
  • 2 tbsp. olive oil
  • 1/2 massive onion, diced
  • 1 celery stalk, diced
  • 1/2 bunch dino kale, stems eliminated and thinly sliced (about 2 c.)
  • 3/4 tsp. oregano
  • 1 hearty tsp. garlic powder
  • 1/2 tsp. sage
  • 3/4 tsp. thyme
  • 1/2 c. craisins
  • 1/2 c. slivered almonds
  • zest of half a lemon
  • 1/2 c. vegetable inventory
  • salt and pepper to style
  • (elective: 1/2 lb. rooster breast, cubed)


 Place quinoa in a 3-quart pot. Add water and produce to a boil over medium-high warmth. Scale back the warmth to medium low and simmer, coated, about 15-20 minutes. Quinoa needs to be tender, however nonetheless have a crunch to it.

Drain the quinoa and return it to the pot. Cowl and let the quinoa relaxation for five minutes; then fluff it with a fork. Let cool to room temperature.

In one other 3-quart pot, deliver 1 cup wild rice, 3 cups water, and 1/2 tsp. salt to a boil. Cowl, cut back the warmth to take care of a gentle simmer, and prepare dinner till the rice is tender, about 45 to 60 minutes. Uncover the rice and fluff it with a fork.  Cooked wild rice has many popped kernels and a really tender texture.

Pour olive oil into a big sauté pan over medium warmth. Add the onions and celery and saute for about 3 minutes, stirring often. Then add within the kale, and saute all of it collectively for one more 2 minutes.

Decrease the warmth to medium-low, and add in your oregano, garlic powder, sage, and thyme. Lastly, add the craisins, slivered almonds, and lemon zest. Stir to mix. Combine within the cooked quinoa, cooked wild rice, and vegetable inventory. Season with salt and pepper to style.

Preheat oven to 375*. Switch the combination to a GREASED 8x8" pan. Bake, uncovered, for quarter-hour.

*This recipe tastes nice heat or chilly

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