For those with a gluten allergy, the holidays can be a challenge. Thankfully there are plenty of gluten free alternatives on the market, which makes holiday cooking a snap!
This recipe tastes like real-stuffing and would be a treat for any gluten-free guest at your seasonal feast.
- 1/2 c. uncooked quinoa (for 1 c. cooked)
- 1/2 c. uncooked wild rice (for 1 1/2 c. cooked)
- 2 tbsp. olive oil
- 1/2 large onion, diced
- 1 celery stalk, diced
- 1/2 bunch dino kale, stems removed 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 stock
- salt and pepper to taste
- (optional: 1/2 lb. chicken breast, cubed)
Place quinoa in a 3-quart pot. Add water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, about 15-20 minutes. Quinoa should be tender, but still have a crunch to it.
Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.
In another 3-quart pot, bring 1 cup wild rice, 3 cups water, and 1/2 tsp. salt to a boil. Cover, reduce the heat to maintain a steady simmer, and cook until 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 very tender texture.
Pour olive oil into a large sauté pan over medium heat. Add the onions and celery and saute for about 3 minutes, stirring occasionally. Then add in the kale, and saute it all together for another 2 minutes.
Lower the heat to medium-low, and add in your oregano, garlic powder, sage, and thyme. Lastly, add the craisins, slivered almonds, and lemon zest. Stir to combine. Mix in the cooked quinoa, cooked wild rice, and vegetable stock. Season with salt and pepper to taste.
Preheat oven to 375*. Transfer the mixture to a GREASED 8x8" pan. Bake, uncovered, for 15 minutes.
*This recipe tastes great warm or cold