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QUINOA AND WILD RICE STUFFING OR SIDE DISH

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QUINOA AND WILD RICE STUFFING OR SIDE DISH

*1 cup Quinoa, rinsed
1 cup Chicken stock
1 tbsp Butter

Bring to boil, turn heat to low and cook covered for 8 min. Set aside to cool

*1/4 cup Wild Rice, rinsed
1 cup Water
1 tbsp Butter

Bring to boil, turn heat to low and cook covered for approx 20 min or until soft but not mushy
Drain any excess liquid
Set aside to cool

*2 mild Italian Pork Sausages, casing removed
1/4 tsp Savoury
Sea Salt, to taste

In a deep non-stick pan or Wok, add Sausage, season with Savoury and Sea Salt and brown on med heat.
Remove from heat, place in a dish and set aside

In the same pan, add:

*1/4 cup butter, or a little more
1 cup Celery, chopped
1 med Onion, chopped
1/2 cup dried Cranberries
1 Granny Smith Apple, chopped
Sea Salt, to taste

Stir all ingredients together

Cook until everything has softened and starts to brown

Blend in the cooked Wild Rice and Quinoa and blend together well

Place in a casserole dish.

You can pour Turkey drippings into the mixture for a Stuffing dish, or eat it as is, for a Side dish

To reheat, place in a preheated 350D oven for 10-15 min or until heated thoroughly

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About Angie's Food Adventures

I thought I could cook in my early twenties, then I found out that Mac and Cheese and Ham Steaks wasn't really cooking. Then I met some vegetarians and tried that for a while. Learned a lot. In my thirties I started craving my Italian roots so I started really paying attention to family recipes. By the time I was 40 I had gained about 20 lbs and had my first gallbladder attack. Note to self: simple carbs are not for me! That's when my journey into healthy eating began. Since then, I've read and researched and read....I've tried a lot of diets and lifestyles and I can honestly say, I've finally established my own way of cooking and preparing food that agrees with me, still keeping to my roots and beyond!

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