Quinoa and Wild Rice Stuffing (dairy-free, gluten-free, egg-free, vegan)

My father and older brother used to spend the fall hunting birds such as grouse, pheasant, and quail.  All of these birds are quite small so none alone would make a meal for six people so my mother would save them up all fall and for New Year’s Eve, she would bake them with a wild rice and artichoke stuffing.  Here’s my version.  Serves 6-8.

You’ll need:

  • 1 cup cooked wild rice (be sure to get just wild rice, not a wild rice mixture.  This took me some hunting but I did manage to find a small bag in my local grocery)
  • 2 cup cooked quinoa
  • 1/2 diced onion
  • 3 stalks of celery diced
  • 8 ounces of sliced mushrooms
  • 8-10 small baby artichokes, cooked (I used jarred in water and they worked fine) and quartered – if you can’t find baby ones, use artichoke hearts but trim the tops to remove any tough pieces
  • 1/2 cup vegetable stock
  • 2 quart baking dish, greased
  • 1/4 cup avocado oil

Heat the oil in a medium skillet and add the onions, celery and mushrooms.  Simmer over medium heat until tender.  Add the rice and quinoa and mix thoroughly.  Pour into the greased baking dish and pour the vegetable stock evenly over mixture (if you prefer, you can use turkey or chicken stock instead).  Bake at 350 degrees for 30-40 minutes uncovered.

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