Cranberry Quinoa Wild Rice Pilaf
- 2-4 tablespoons of olive oil
- 1 large yellow onion, diced
- 2-3 celery stalks, chopped
- 3 garlic cloves, minced
- 2 medium Granny Smith apples, chopped
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1+ teaspoon kosher salt
- ½ cup dry white wine
- 4 cup vegetable broth or chicken broth
- 1 cup wild rice
- 1 cup brown rice
- 1 cup quinoa
- 1½ cups Nature's Eats Dried Cranberries
- 1 cup Nature’s Eats Sliced Almonds or Nature’s Eats Raw Pecans
- ¼ cup fresh sage leaves, minced
This Cranberry Quinoa Wild Rice Pilaf is a dish that can be served on so many different occasions. If you are seeking quinoa recipes for Thanksgiving or a healthy stuffing recipe, this may be the perfect recipe for you. You can enjoy it as a main course and add your favorite meat, or keep it as an appetizer, a side dish, or as a wild rice pilaf healthy stuffing recipe. The best stuffing for any poultry is one that brings in your favorite flavors and ingredients. This Cranberry Quinoa Wild Rice Pilaf is fantastic, and you can enjoy it at any time during the year.
In a large pot over medium heat add olive oil. When the oil is hot, add onions and celery, and stir for approximately 5 minutes.
Add garlic, apples, thyme, rosemary, and salt. Cook and stir for 1 minute.
Stir in the wine and broth and bring to a boil. Add in both kinds of rice (wild and brown) and reduce to medium-low heat. Simmer for 35 minutes, and cover until the rice becomes tender.
Stir in quinoa and cover. Cook for an additional 15 minutes.
Preheat the oven to 350 degrees. Rub olive oil in a 9”x13” baking dish. Lightly scoop mixture into dish into a mound. Do not mash down. Bake for 25-30 minutes. Cool and serve.
Each bite has the softness of the quinoa and brown rice with a slightly crunchier texture from the wild rice. The flavor of the dried cranberries pairs beautifully with the holiday spices of sage, rosemary, and thyme along with the veggie broth and white wine. The apples almost go unnoticed in flavor but add a faint sweetness to couple the savory flavors of the onion, celery, garlic, thyme, and rosemary.