Seashore Black Rye and Quinoa Stuffing With Hazelnuts
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.
Leave a comment
Comments will be approved before showing up.
The Heirloom Bean + Grain club
Learn More
Get impossible to find beans and grains shipped direct to your doorstep each month from small family farms.
Support small family farms
Shop Now
We support small, family owned farms across the nation. Did you know that farmers only make an average of 10 cents on every dollar you spend at the supermarket? Working directly with farms and not middle men ensures that more money goes back to the people actually growning your food.