Quinoa and Jasmine Rice Stuffing

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Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

Makes about 12 cups.

 

Ingredients:

1 teaspoon unsalted butter

½ white onion, minced

3 cloves garlic, minced

10 ounces mushroom, sliced

¾ cup turkey bacon, chopped

Pinch salt and pepper

1 cup roasted red peppers, chopped

3 cups Brussels sprouts, sliced

¼ cup chicken broth

1 tablespoon fresh thyme

3 cups jasmine rice, cooked (in chicken broth)

3 cups quinoa, cooked (in chicken broth)

 

Directions:

  1. In a large pot, sauté onions, garlic, mushrooms, turkey bacon, salt, and pepper in melted butter over medium high heat.

  2. Add red peppers, Brussels sprouts, broth, and thyme. Cook until chicken brother evaporates and Brussels sprouts are to desired texture.

  3. Add jasmine rice and quinoa, and heat until rice is warmed through.

  4. Serve warm.