Thanksgiving is almost here, so it’s time to start thinking about what to make for the big day! To get some inspiration, we asked Inkers to share their favorite Thanksgiving recipes.
Mark R., one of our product managers, shares his favorite stuffing recipe. Rice and quinoa replace the usual bread to make this version naturally gluten free!
Ojibway Pilaf with Cranberries and Pecans
From Chef David Wallach
1 1/3 cup Wild Rice
1 1/3 cup Quinoa
1 cup pecan ‘bits’, toasted
1 cup dried cranberries
2 bunches scallions, THIN sliced
3/4 cup Flatleaf Parsley, coarse chop
3 tbs ev olive oil (oil from garlic confit if you can)
3 tbs Green Cider Vinegar, unfiltered if you can find it.
Ground Malabar pepper
Method: Cover the wild rice in a deep sauce pot with stock about two inches over the depth of the rice, it may take a bit more later. Bring to a boil and then lower to simmer for about 40 minutes, please don’t just let this boil, the rice is delicate and needs to be coaxed into the love mode or you will burst the ‘jackets’ off of the rice and it will lose its crunchiness. so, SIMMER the rice. when done, drain the stock, reserve, let the rice cool.
Toast the quinoa in a pot until it starts to hop and dance a bit, you will know what I mean when you see it happen. Toast the quinoa, shaking frequently so it doesn’t burn then pull off the fire and let cool a bit, shaking. Now WATCH OUT! when adding the stock, this quinoa is hotter than magma right now and will boil over if you just douse it with stock, add the stock a little at a time, let it sputter, add more, sputter, etc. Use the leftover rice stock for this, you will need more to the tune of about two inches depth above grain level. Once done, about a half hour, maybe 25 minutes, toss in the dry cranberries and let sit for three minutes off the fire, drain, discard stock and let cool.
Combine all ingredients. This is better served a tiny bit warm, NOT hot, not cold.