Mahogany Rice and Quinoa Stuffing

Mahogany Rice and Quinoa Stuffing

Prep Time

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Cook Time

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Serves

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Mahogany Rice & Quinoa Stuffing

Mahogany Rice and Quinoa Stuffing is a way to mix up your side dishes. After all, who says stuffing has to be the same all the time? This is a great option for getting extra protein & vegetables mixed right in.

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons minced onion
  • 4-5 apple chicken sausage (cut into pieces)
  • Baking spray
  • 1 1/2 cups cooked Lundberg Family Farms Black Japonica Rice (cooked in organic chicken broth)
  • 1 1/2 cups cooked quinoa
  • 1 1/2 teaspoons rosemary
  • 1/2 - 1 cup already roasted brussels sprouts
  • Sea salt to taste

Preparation

  • 1 To roast Brussels Sprouts, heat the oven to 400°F, chop clean Brussels Sprouts in half and toss with oil, garlic and sea salt.
  • 2 Stir to prevent burning on one side.
  • 3 Heat oven to 350°F.
  • 4 Using a medium frying pan, heat the oil using medium heat.
  • 5 Add the onion and sauté.
  • 6 Add the sausage and stir until sausage is browned. S
  • 7 et aside.
  • 8 Lightly oil a large casserole dish with baking spray.
  • 9 Combine the cooked rice, quinoa and rosemary.
  • 10 Using a mini chopper, chop the Brussels sprouts until you have small pieces.
  • 11 Mix into the casserole dish.
  • 12 Add the chicken sausage either as bite sized pieces or ground in the mini chopper.
  • 13 Add sea salt to taste.
  • 14 Use this to stuff the turkey or bake and serve as a side dish