Wild Rice and Quinoa Stuffing

"2 cups wild rice blend ¾ cup quinoa (rainbow, red, or golden) 3 tablespoons extra virgin olive oil, plus more for baking dish 1 large yellow onion, chopped 2 ribs celery, cut into ¼-inch pieces 16 oz. choice of mushrooms (We like baby bella), washed and cored 1 clove garlic, chopped 1¼ teaspoons kosher salt ½ cup dry white wine, such as pinot grigio"

"In a large saucepan, bring 4 cups water to a boil over high heat. Stir in the rice, cover tightly, reduce the heat to low, and cook for 30 minutes. Stir the quinoa into the rice, cover tightly, and cook 15 minutes more. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes."

Wild rice and quinoa form the base, cooked together until tender and fluffy. Sautéed yellow onion, celery, mushrooms, and garlic are deglazed with dry white wine and mixed with dried cranberries, parsley, and chopped sage. Toasted pine nuts provide additional crunch and nutty flavor. The cooked grains, vegetables, nuts, and seasonings are combined with vegetable or chicken broth, seasoned with kosher salt and freshly ground black pepper. The mixture is placed in an oiled baking dish and baked at 375°F until heated through and lightly crisped. The result is a filling, gluten-free stuffing with contrasting textures and savory-sweet notes.

Read at Alternative Medicine Magazine