Jeweled Wild Rice and Quinoa Stuffing Equipment Rice Cooker or a Medium Saucepan Large Saucepan / Skillet Ingredients For the Rice: cup brown rice (short or long grain is fine) cup wild rice 2 cups vegetable broth Other Stuffing Ingredients: 2 Tbsp olive oil 2 stalks celery, diced small medium sweet onion, diced small 2 cloves garlic, finely chopped 1 medium honeycrisp or gala apple, diced small 1.75 ounces dried apricots, diced small (50g) cup fresh parsley, coarsely chopped (plus extra, for garnish) 1 medium sprig of fresh sage, finely chopped 1 tsp fines herbes or herbes de Provence (optional) tsp fine sea salt tsp ground black pepper 1 cup vegetable broth cup quinoa (I used red, but regular quinoa is fine) cup walnuts, toasted and chopped cup fresh pomegranate arils (can substitute dried cranberries if desired, add when you add the apricots) Instructions For the Rice: In your rice cooker combine the wild and brown rice with the broth and cook on the brown rice setting, or cook on the stovetop with the broth bringing to a boil and then reducing the heat to medium, covering, and cooking for 45-65 minutes
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