Rice & Quinoa Dressing With Mushrooms & Kale - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

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.

Ingredients

  • 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

Directions

  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).
Nutritional analysis per serving: Calories 155; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 160mg (7% DV); Total Carbohydrate 27g (10% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 6% DV; Manganese 50% DV; Copper 35% DV; Vitamin K 35% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/rice-quinoa-dressing-with-mushrooms-and-kale/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796