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Cooking with Bounty & Soul
Ali Casparian of Bounty & Soul, which brings fresh, free fruit and vegetables to the Valley’s underserved residents, is sharing holiday recipes with Black Mountain News readers each week through Christmas Eve. Each recipe is easy as it is delicious and nutritious.
Today we feature Bounty & Soul’s recipe Brown Rice or Quinoa Apple Stuffing, with Warm Kale and Sweet Potato Salad coming Dec. 24. Recipes for Butternut & Apple Bisque ran Nov. 26, for Sweet Potato Guacamole ran Dec. 3 and Kale and Butternut Squash Stuffing ran Dec. 10.
To help Bounty & Soul help others, visit bountyandsoul.org.
Brown Rice or Quinoa Apple Stuffing
3/4cup uncooked brown or wild rice or quinoa
2 1/2 cups water or vegetable or chicken broth
1 tablespoon coconut oil or grass-fed butter
3/4 cup chopped onion
1 cup sliced mushrooms
1 cup chopped apple
1/4 cup dried cranberries (optional)
2 cups diced celery
1/2 teaspoon salt, 1/4 teaspoon black pepper
1 tablespoons poultry seasoning or thyme and rosemary
1/2 cup vegetable or chicken broth
Place rice or quinoa in water or broth and bring to boil. Reduce heat, cover and cook until all water is absorbed, stirring frequently. Rice: 35 minutes Quinoa:15 minutes.
Heat oil over medium heat in skillet. Add onions, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and slowly until fragrant, about 10 minutes. Combine the cooked rice/quinoa, fruit/veggie mixture and chicken/veggie in a large bowl. Stuff turkey or bake in a greased baking dish.