Hybrid Athlete Food Blog

Herbed Wild Rice & Quinoa Stuffing

Posted by Lacey Byrd on

Herbed Wild Rice & Quinoa Stuffing

Ready in 35 minutes
Serves 20 people
Per Serving: 
Calories: 
Protein: 4
Carbohydrates: 34
Fat: 6
Ingredients
  • 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
  • 1 large yellow onion (finely chopped)
  • 2 stalks celery (chopped (about 1/2 cup))
  • 2 medium Granny Smith apples (peeled and diced)
  • 2 medium cloves garlic (peeled and finely minced)
  • 2 tablespoons fresh thyme leaves (minced)
  • 1 teaspoon kosher salt + more to taste
  • 1/2 cup dry-ish white wine (I like Sauv Blanc for cooking - Chardonnay would work well too)
  • 4 cups low-sodium vegetable broth
  • 2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
  • 1 cup uncooked quinoa (rinsed well)
  • 1 1/2 cups dried cranberries
  • 1 cup raw pecans (chopped)
  • 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
  • 1/4 cup fresh sage leaves (minced)
Preparation
  1. Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
  2. Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
  3. Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

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Herbed Wild Rice & Quinoa Stuffing

Posted by Lacey Byrd on

Herbed Wild Rice & Quinoa Stuffing

Ready in 35 minutes
Serves 20 people
Per Serving: 
Calories: 
Protein: 4
Carbohydrates: 34
Fat: 6
Ingredients
  • 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
  • 1 large yellow onion (finely chopped)
  • 2 stalks celery (chopped (about 1/2 cup))
  • 2 medium Granny Smith apples (peeled and diced)
  • 2 medium cloves garlic (peeled and finely minced)
  • 2 tablespoons fresh thyme leaves (minced)
  • 1 teaspoon kosher salt + more to taste
  • 1/2 cup dry-ish white wine (I like Sauv Blanc for cooking - Chardonnay would work well too)
  • 4 cups low-sodium vegetable broth
  • 2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
  • 1 cup uncooked quinoa (rinsed well)
  • 1 1/2 cups dried cranberries
  • 1 cup raw pecans (chopped)
  • 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
  • 1/4 cup fresh sage leaves (minced)
Preparation
  1. Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
  2. Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
  3. Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

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Chickpea and veggie stuffing poppers

Posted by Lacey Byrd on

Chickpea and veggie stuffing poppers

Ready in 30 minutes
Serves 8 people
Per Serving:
Calories: 226
Protein: 10g
Carbohydrates: 33g
Fat: 8g
Ingredients
  • 2 cups dried chickpeas, soaked in water to cover by 3 inches for 24 hours then drain and rinse well. 
  • 1 small yellow onion, peeled and quartered 
  • 4 cloves of garlic smashed and peels removed 
  • ½ cup coarsely chopped carrot 
  • ½ cup coarsely chopped celery
  •  ½ cup flat leaf parsley 
  •  ¼ cup chopped fresh sage
  •  1 tablespoon fresh thyme 
  • ½ teaspoon red pepper flakes
  •  1 tablespoon Tamari 
  • 1 tablespoon maple syrup 
  • Kosher salt and freshly ground pepper to taste 
  • Grapeseed oil for frying
Preparation
  1. Soak chickpeas in water to cover by 3 inches for 24 hours then drain and rinse well. 
  2. Finely chop carrots, celery, parsley, thyme, garlic and onion
  3. Mash chickpeas in a bowl
  4. Mix in the chopped up ingredients
  5. Add in the maple syrup, tamari, salt and pepper
  6. Roll the ingredients into 1” balls
  7. Put 3 tbsp grapeseed oil in a frying pan on high heat
  8. Drop the stuffing balls into the frying pan and roll in the oil until fully crisp and cooked/
Tips
Best paired with a jalapeno, cranberry dipping sauce

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Chickpea and veggie stuffing poppers

Posted by Lacey Byrd on

Chickpea and veggie stuffing poppers

Ready in 30 minutes
Serves 8 people
Per Serving:
Calories: 226
Protein: 10g
Carbohydrates: 33g
Fat: 8g
Ingredients
  • 2 cups dried chickpeas, soaked in water to cover by 3 inches for 24 hours then drain and rinse well. 
  • 1 small yellow onion, peeled and quartered 
  • 4 cloves of garlic smashed and peels removed 
  • ½ cup coarsely chopped carrot 
  • ½ cup coarsely chopped celery
  •  ½ cup flat leaf parsley 
  •  ¼ cup chopped fresh sage
  •  1 tablespoon fresh thyme 
  • ½ teaspoon red pepper flakes
  •  1 tablespoon Tamari 
  • 1 tablespoon maple syrup 
  • Kosher salt and freshly ground pepper to taste 
  • Grapeseed oil for frying
Preparation
  1. Soak chickpeas in water to cover by 3 inches for 24 hours then drain and rinse well. 
  2. Finely chop carrots, celery, parsley, thyme, garlic and onion
  3. Mash chickpeas in a bowl
  4. Mix in the chopped up ingredients
  5. Add in the maple syrup, tamari, salt and pepper
  6. Roll the ingredients into 1” balls
  7. Put 3 tbsp grapeseed oil in a frying pan on high heat
  8. Drop the stuffing balls into the frying pan and roll in the oil until fully crisp and cooked/
Tips
Best paired with a jalapeno, cranberry dipping sauce

Read more