Ditch those dodgy cubes of bread from the grocery store and make a whole grain stuffing from ancient grains and quinoa! One of the things I've always hated about most stuffing is that it's devoid of real texture. This has a delightful crunch and loads of texture thanks to the quinoa and from using whole steal cut grains. The texture is somewhere between pilaf and stuffing but in a good way, and leftovers are amazing. Unlike traditional bread stuffing it doesn't get gummy in the fridge.
Nutty and delicious, the Seashore Black Rye has earned a place in the Slow Food Ark of Taste. Drought tolerant and heat resistant it was planted by the Mendocino Grain Project in Northern California who has specially milled it just for Foodocracy as a cracked whole grain which will make a delicious addition to all of your fall cooking.
Heat olive oil in a large pan over medium heat. Add onions and sauté for 2 minutes, add the carrots, celery and garlic and sauté for 3-4 minutes until the onions are translucent.
Add butter and stir until melted.
Add the Seashore Black Rye and sauté for 2 minutes to toast the grains a bit before pouring in 2 cups of stock. Add the quinoa and seasonings, stir to combine and bring to a boil. Reduce to a simmer and cover for 15-20 minutes until the liquid has been absorbed.
Stir the stuffing to fluff it up, adding the remaining 1/2 cup of stock and hazelnuts.
Spread the stuffing in an oven safe dish and bake at 375 until the top is golden brown and the edges are crisp. Top with additional fresh thyme leaves before serving.
I created this hearty one pan dinner with Octoberfest in mind. Braising lentils with beer and sausage gives them an irresistible flavor. You'll be saying Danke Shoen!
This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...
