One of my favorite stores happens to be, Williams Sonoma. I can walk through the store once a week and feel completely inspired to cook a meal just by all the wonderful gadgets and fancy boxed goods they have so perfectly displayed along the selves.
My most favorite time to visit the store however, is the holiday season, which is from late October through early January, and explore what they suggest to include as part of your holiday menu. The most amazing of course is the smell of cinnamon, warmed apples and various other spices emanating throughout the store, enticing you to follow your nose straight to the cash register with something to take home for the holidays.
Anyway, in addition to the store’s charm and decor, they have an entire section on their website with recipes for the holidays. Since I am on a healthy eating kick, I couldn’t help but hone in on the Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts. Check out the recipe here or below:
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.
- 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 chicken stock, warmed
- Shaved Parmigiano-Reggiano cheese for serving (optional)
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.