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Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts

Williams Sonoma
  • 75 minutes
  • Serves 10

INGREDIENTS

2

Celery stalks

1

packet Cranberries, dried

1

Lemon, Zest of

1 tbsp

Oregano, fresh

1

bunch Tuscan kale

1

Yellow onion, large

1 cup

Vegetable stock

1

packet Quinoa and red rice

1

Kosher salt

1

packet Spices

1/2 cup

Pine nuts, toasted

1

Butter, Unsalted

1

Parmigiano-reggiano cheese

3 1/4 cups

Water