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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts

Lobo
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Join date : 2013-01-12

Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts Empty Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts

Post by Lobo Wed 20 Jan 2016, 8:15 pm

Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts Img99l
Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts
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Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 10
Looking for a gluten-free stuffing that tastes amazing? Try this version, made with our quinoa and red rice stuffing mix. To further enhance the flavor, we add Tuscan kale and fresh oregano plus pine nuts for a bit of crunch.






  • 1K+

Ingredients:


  • 1 packet quinoa and red rice (included with mix)
  • 3 1/4 cups water
  • Kosher salt, to taste
  • Unsalted butter for baking dish, plus 3 Tbs.
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 bunch Tuscan kale, about 8 oz., stems removed and leaves thinly sliced
  • 1 Tbs. chopped fresh oregano
  • 1 packet spices (included with mix)
  • 1 packet dried cranberries (included with mix)
  • 1/2 cup pine nuts, toasted
  • Zest of 1 lemon
  • 1 cup vegetable stock, warmed
  • Shaved Parmigiano-Reggiano cheese for serving (optional)

Directions:

In a saucepan, combine the quinoa and red rice with the water and salt lightly. Set over high heat and bring to a boil. Reduce the heat to low, cover and simmer until most of the water is absorbed and the grains are tender, 15 to 20 minutes. Set aside.

Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

In a large sauté pan over medium heat, melt the 3 Tbs. butter. Add the onion and celery and cook, stirring occasionally, until softened, 6 to 8 minutes, adding the kale during the last 2 minutes of cooking. Add the oregano and spices and season with salt. Cook, stirring, until the mixture is fragrant, about 1 minute. Transfer the onion mixture to a large bowl. Add the quinoa and red rice, cranberries, pine nuts, lemon zest and stock and stir until well combined.

Transfer the stuffing to the prepared baking dish and bake, uncovered, for 30 minutes. Let rest for 10 minutes, then garnish with cheese and serve. Serves 8 to 10.

Williams-Sonoma Kitchen.

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