WILD RICE AND QUINOA STUFFING WITH WALNUTS AND DRIED CHERRIES

Wild Rice And Quinoa Stuffing In Pot

WILD RICE AND QUINOA STUFFING WITH WALNUTS AND DRIED CHERRIES

by | Nov 13, 2021

I bet you’re saying “No way am I giving up my favorite breaded stuffing on Thanksgiving?” Well you certainly don’t have to give up anything! This Wild Rice And Quinoa Stuffing With Walnuts And Dried Cherries is a perfect addition to any Thanksgiving table. And if you’re not giving up your favorite stuffing recipe, then just call this Wild Rice And Quinoa and leave the stuffing part out. Your guests will love it.

“Your beliefs become your thoughts, Your thoughts become your words,Your words become your actions,Your actions become your habits,Your habits become your values,Your values become your destiny.”-Mahatma Gandhi

Wild Rice And Quinoa Stuffing In Pot
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Wild Rice And Quinoa Stuffing With Walnuts and Dried Cherries

This Wild Rice And Quinoa Stuffing With Walnuts And Dried Cherries is perfect for your Thanksgiving table either as a stuffing or a side dish.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Gluten free, Vegan, Vegetarian
Servings: 8
Calories: 380kcal

Equipment

  • 2 large heavy pots, one with lid
  • Sieve for rinsing the quinoa
  • Wooden spoon

Ingredients

  • 4 cups low-sodium vegetable broth plus ¼-½ cup if making ahead
  • 2 cups wild rice blend (See note below)
  • 1 cup tri-colored quinoa rinsed and drained(See note below)
  • 2 Tablespoons extra virgin olive oil
  • 1 medium yellow onion diced small
  • 1 cup small diced celery
  • 1 clove garlic minced
  • 1 Tablespoon chopped fresh thyme leaves
  • ½ cup dry white wine such as sauvignon blanc or pinot grigio
  • 1 cup dried cherries
  • ½ cup chopped fresh Italian parsley plus 2 Tablepoons for garnish
  • 2 Tablespoons chopped fresh sage
  • ½ cup chopped walnuts
  • kosher salt and freshly ground pepper to taste(See note below)

Instructions

  • Bring four cups of vegetable broth to a boil in a large heavy pot with a lid.
  • Stir in the wild rice blend and reduce the heat to medium/low.
  • Cover the pot and simmer for 30 minutes.
  • Stir in the quinoa, return the lid to the pot and continue to simmer for an additional 15 minutes. (I've assumed a 45 minutes cook time for the wild rice. You may need to adjust the cooking time depending on your variety of rice blend. In this case, add the quinoa in the last 15 minutes of suggested cooking time for the rice.)
  • Turn off the heat and allow the rice and quinoa to rest with the lid on for 5 minutes.
  • After 5 minutes, remove the lid and fluff the rice and quinoa mixture with a fork.
  • Bring the second large heavy pot to medium high heat and add the oil.
  • When the oil is hot, stir in the onions and celery with a wooden spoon.
  • Continue stirring until the onions are translucent and caramelized and the celery is soft.
  • Add the garlic and fresh thyme leaves and continue stirring for another 30 seconds.
  • Add the wine and simmer until the liquid has almost completely evaporated.
  • Reduce the heat to low and stir in the cooked rice and quinoa, cherries, parsley, sage and walnuts.
  • Continue to heat until all of the ingredients are warm. The finished dish should be moist. If your rice and quinoa mixture seems dry, stir in a small amount of vegetable broth to moisten.
  • Season with kosher salt and freshly ground pepper as desired. The amount of sodium in the vegetable broth will affect the amount of salt that you will want to add to finish the dish.
  • Remove to a serving dish and garnish with chopped parsley.

To Make Ahead

  • If you prefer to make this recipe ahead, brush olive oil on a 2 ½-3 quart baking dish, add the finished ingredients to the baking dish, cover with foil and refrigerate.
  • When ready to serve, remove the baking dish from the refrigerator.
  • Heat the oven to 350 degrees.
  • Remove the foil and pour ¼-½ cup of vegetable broth evenly over the top of the ingredients.
  • Cover again with the foil and heat in the oven until the ingredients are warm, about 20 minutes.
  • Remove to a serving dish and garnish with fresh parsley.

Notes

 
Commercial vegetable broth/stock can contain lots of sodium even those brands marked “low sodium”.  Taste the finished dish before adding salt.  
If following a gluten free diet, check to make sure the wild rice blend is labelled “gluten free”.  
Dry quinoa should be rinsed thoroughly until the water runs clear to remove the bitter saponin.  Some quinoa brands may be pre-rinsed, but I suggest always rinsing quinoa to make sure that the saponin is removed.  
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 380kcal | Carbohydrates: 60g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 20mg | Potassium: 420mg | Fiber: 7g | Sugar: 11g | Vitamin A: 964IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 3mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You’ll need the following ingredients for this Quinoa and Wild Rice Stuffing…

Low-sodium vegetable broth, 4 cups plus ¼-½ cup if making ahead
Wild rice blend-2 cups(I used Lundberg variety.)
Tri-colored quinoa-1 cup
Extra virgin olive oil-2 Tablespoons
Yellow onion-1 medium
Celery-1 cup diced
Garlic-1 clove
Fresh thyme leaves-1 Tablespoon chopped
Dry white wine such as sauvignon blanc or pinot grigio-½ cup
Dried cherries-1 cup
Fresh Italian parsley-½ cup chopped plus 2 Tablespoons for garnish
Fresh sage-2 Tablespoons chopped
Walnuts-½ cup chopped
Kosher salt and freshly ground pepper to taste

Wild Rice And Quinoa Stuffing Ingredients
Wild Rice And Quinoa Stuffing Ingredients

Let’s get going…

Bring four cups of vegetable broth to a boil in a large heavy pot with a lid. Stir in the wild rice blend and reduce the heat to medium/low. Cover the pot and simmer for 30 minutes.

Stir in the quinoa, return the lid to the pot and continue to simmer for an additional 15 minutes. (I’ve assumed a 45 minute cooking time for the wild rice. You may need to adjust the cooking time depending on your variety of rice blend. In this case, add the quinoa in the last 15 minutes of suggested cooking time for the rice.)


Turn off the heat and allow the rice and quinoa to rest with the lid on for 5 minutes.


After 5 minutes, remove the lid and fluff the rice and quinoa mixture with a fork.


While the rice and quinoa are cooking…

bring the second large heavy pot to medium high heat and add the oil.


When the oil is hot, stir in the onions and celery with a wooden spoon.

Onions And Celery In Pot


Continue stirring until the onions are translucent and caramelized and the celery is soft. Add the garlic and fresh thyme leaves and continue stirring for another 30 seconds.

Celery and Onions Caramelized In Pot


Add the wine and simmer until the liquid has almost completely evaporated.

Wine Added To The Pot


Reduce the heat to low and stir in the cooked rice and quinoa, cherries, parsley, sage and walnuts.

Walnuts, Parley, Sage And Cherries Added To Pot
All Ingredients In Pot


Continue to cook until all of the ingredients are warm. The finished dish should be moist. If your rice and quinoa mixture seems dry, stir in a small amount of vegetable broth to moisten.


Season with kosher salt and freshly ground pepper as desired. The amount of sodium in the vegetable broth will affect the amount of salt that you will want to add to finish the dish.

Wild Rice And Quinoa Stuffing In Pot


Remove to a serving dish and garnish with chopped parsley.

To make ahead…


If you prefer to make this recipe ahead, brush olive oil on a 2 ½-3 quart baking dish, add the finished ingredients to the baking dish, cover with foil and refrigerate.


When ready to serve, remove the baking dish from the refrigerator. Heat the oven to 350 degrees. Remove the foil and pour ¼-½ cup of vegetable broth evenly over the top of the ingredients. Cover again with the foil and heat in the oven until the ingredients are warm, about 20 minutes.


Remove to a serving dish and garnish with fresh parsley. Enjoy with the wine that you used for the recipe!:)

Notes…

Commercial vegetable broth/stock can contain lots of sodium even those brands marked “low sodium”. Taste the finished dish before adding salt.

If following a gluten free diet, check to make sure the wild rice blend is labelled “gluten free”.

Dry quinoa should be rinsed thoroughly until the water runs clear to remove the bitter saponin. Some quinoa brands may be pre-rinsed, but I suggest always rinsing quinoa to make sure that the saponin is removed.

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You may also enjoy these recipes from Chasing Beans at your Thanksgiving table…


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