Rice & Quinoa Dressing With Mushrooms & Kale

Number of Servings: 12 (179 g)
Active Time: 30 min.
Total Time: 2 hours
Rice & Quinoa Dressing With Mushrooms & Kale

Sage and white wine bring the taste of Thanksgiving to this unique stuffing that beats traditional white-bread stuffing for nutritional value with two varieties of whole grain and wholesome greens. Flavored with a perfect balance of aromatic vegetables, this dish will bring a rich and wonderful flavor to your holiday table.


  • 1 bunch kale, stemmed and washed thoroughly
  • 1½ cups red rice
  • ½ cup quinoa
  • 4 ½ cups low sodium vegetable stock
  • 2 Tbsp. olive oil, divided
  • 1 onion, finely chopped
  • 1 cup diced celery
  • 2 garlic cloves, minced
  • ¾ lb. cremini mushrooms, sliced
  • ¼ cup dry white wine
  • ½ tsp. salt
  • Pepper to taste
  • 1 Tbsp. finely chopped fresh sage
  • 1 Tbsp. fresh thyme leaves


  1. Bring a large pot of water to a boil and add kale. Cook for 4 minutes and transfer the kale to a bowl of cold water. Drain and squeeze out water. Roughly chop and transfer to a large bowl.
  2. Place 3 cups of the stock or water in one medium saucepan with the red rice and the remaining 1 1/2 cups in another smaller saucepan with the quinoa and bring both to a boil. Cook according to package directions.  When done, add both to the bowl with the kale.
  3. While the grains are cooking, heat 1 tablespoon oil over medium in a large, heavy skillet. Cook the onion, stirring often, until the onion begins to soften (3-5 minutes). Add the celery and cook until the onion is completely tender (3-4 minutes). Stir in the garlic and cook, stirring, until fragrant (1 minute). Remove from the heat and transfer to the bowl with the kale.
  4. Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Cook the mushrooms until lightly seared and tender (5-6 minutes). Add wine, salt and pepper to taste and cook, stirring to deglaze the bottom of the pan, until all of the liquid has evaporated (1-2 minutes). Add to the grains. Stir in the remaining ingredients and combine well.
  5. If the stuffing isn’t warm enough, transfer to a baking dish, cover with foil, and warm in a 325ºF oven before serving (20-30 minutes).

Nutrition Facts

12 servings per container

Serving Size 179 g

Amount per serving
Calories 155
% Daily Value*
Total Fat 3.5g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 27g 10%
Dietary Fiber 2.5g 7%
Total Sugars 2g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 19g
Protein 4g
Vitamin D 0mcg 0%
Calcium 40.4mg 4%
Iron 1.1mg 6%
Potassium 300mg 6%
Vitamin A 53mcg 6%
Vitamin C 7.6mg 8%
Vitamin E 0.8mg 6%
Vitamin K 41.9mcg 35%
Thiamin 0.2mg 15%
Riboflavin 0.2mg 15%
Niacin 3.2mg 20%
Vitamin B6 0.2mg 10%
Folate 37.3mcg 9%
Vitamin B12 0mcg 0%
Biotin 0.5mcg 0%
Chloride 5.2mg 0%
Pantothenate 0.9mg 20%
Phosphorus 140mg 10%
Iodine 0.1mcg 0%
Magnesium 55.9mg 15%
Zinc 1.1mg 10%
Selenium 13.6mcg 25%
Copper 0.3mg 35%
Manganese 1.2mg 50%
Chromium 0.1mcg 0%
Molybdenum 1.1mcg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Low Sodium Vegetable Stock (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Crimini Mushrooms, Red Rice, Celery, Whole Grain Quinoa, Onion, Kale, White Wine, Olive Oil, Garlic, Salt, Thyme, Sage.

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