Recipes Side Dishes Rice and Grains Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts

Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts

Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts is rated 4.3 out of 5 by 4.
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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.

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.

Rated 5 out of 5 by from Wonderful Side Dish for vegetarians I did not have the mix so used 1 cup quinoa, 1 cup Bhutanese red rice, poultry seasoning (about 1 tablespoon) and 1/2 cup dried cranberries. I used vegetable stock and followed the rest of the recipe as written and it came out wonderful! We all loved it! As soon as the mix is back in stock I will purchase and compare to the modifications I had to come up with for Thanksgiving as well really loved this. It was beautiful and nice to have a healthy side dish!
Date published: 2012-11-28
Rated 2 out of 5 by from Very Underwhelming I cooked this for Thanksgiving to complement brined turkey with cranberry citrus glaze. This dressing did not measure up to the turkey! Not very flavorful and lacked the "hearty" food quality. Will not make it again.
Date published: 2012-11-28
Rated 5 out of 5 by from Herbed Quinoa & Red Rice Stuffing I loved this recipe! Delicious and a lovely presentation. The kale and cranberries made it really stand out. I served it for Thanksgiving and I will serve it again for Christmas!
Date published: 2012-11-26
Rated 5 out of 5 by from New Favorite Thanksgiving Side Dish I went to a tasting with Chef Jay and this dish was so delicious. Watching the dish being made really makes a difference even though Kale and Quinoa are fairly regular dishes in our household...this was just wonderful. A definite keeper. Thank you for the great demos!
Date published: 2012-11-03
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