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Jeweled Wild Rice and Quinoa Stuffing Equipment Rice Cooker or a Medium Saucepan Large Saucepan / Skillet Ingredients For the Rice: ½ cup brown rice (short or long grain is fine) ½ cup wild rice 2 cups vegetable broth Other Stuffing Ingredients: 2 Tbsp olive oil 2 stalks celery, diced small ½ 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) ¼ 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) ½ tsp fine sea salt ¼ tsp ground black pepper 1 cup vegetable broth ½ cup quinoa (I used red, but regular quinoa is fine) ½ cup walnuts, toasted and chopped ¼ 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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