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Red Rice & Quinoa Stuffing

Serves 12-14
Approx 1 hour, 15 minutes

1 bunch kale, stemmed and washed thoroughly
1 1/2 cups Red Himalayan Rice
1/2 cup Quinoa
4 1/2 Pacific Chicken Broth
Trapani Sea Salt to taste
2 tablespoons Planeta Extra Virgin Olive Oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced
8 oz Dried Portobello Mushrooms, reconstituted and chopped
1/4 cup dry white wine
Freshly ground Tellicherry Peppercorns
1 tablespoon finely chopped fresh sage (more to taste)
1tablespoon fresh thyme leaves

Blanch kale in a large pot of salted water for 4 minutes and transfer the kale to a bowl of cold water. Drain, squeeze out water and chop medium-fine. Transfer to a large bowl.

Place 3 cups of the Pacific Broth 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. You can use some of the cooking water from the kale for this, but not all as the flavor will be bitter. Add Trapani Sea Salt to taste, reduce the heat, cover and simmer the Red Himalayan Rice until it is tender and no liquid remains in the pan, 30 to 50 minutes. Cook the Quinoa for 15 minutes, until the grains are tender and display a little thread. If any liquid remains in the pot, drain through a strainer, then return the Quinoa to the pot. When the grains are cooked, place clean kitchen towels over the tops of the pots. Return the lids and let sit for 10 to 15 minutes, then transfer to the bowl with the kale.

While the grains are cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of Trapani Sea Salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until fragrant, another 30 to 60 seconds. Remove from the heat and transfer to the bowl with the kale and grains.

4. Return the pan to medium-high heat and add the remaining tablespoon of olive oil. When it is hot, add the chopped Portobello Mushrooms. Cook the Portobello Mushrooms, stirring or shaking the pan, until they are lightly seared and tender. Add the wine and Trapani Sea Salt and ground Tellicherry pepper to taste and cook, stirring to deglaze the bottom of the pan, until all of the liquid has evaporated. Add to the grains. Stir in the remaining ingredients and combine well. Taste and adjust seasonings, and transfer to a lightly oiled or buttered baking dish. Cover with foil.

Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Advance preparation: The cooked grains will keep for 3 days in the refrigerator and can be frozen. The stuffing benefits from being made a day ahead.

Recipe adapted from and photo courtesy of www.nytimes.com

Products suggested for this recipe:

Himalayan Red Rice
This rice is perfect for adding texture and visual uniqueness to your table.
From $1.85


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EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $34.85


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Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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Organic Quinoa
Pronounced “kinwa”, this super food is said to be the most nutritious of all grains. Its naturally gluten free.
From $7.35


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