Wild Rice and Quinoa Breakfast Stuffing Recipe

Name: Wild Rice and Quinoa Breakfast Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wild rice, rinsed and drained; 1 tablespoon fennel seeds; 1/2 cup quinoa; 2 tablespoons extra virgin olive oil; 1/2 pound sweet Italian sausage, casings removed; 1 large fennel bulb, trimmed and chopped; 1 medium onion, chopped; Salt; freshly ground black pepper; 3/4 cup chopped toasted walnuts or pecans (optional)

Servings: persons

1 cup wild rice, rinsed and drained
1 tablespoon fennel seeds
1/2 cup quinoa
2 tablespoons extra virgin olive oil
1/2 pound sweet Italian sausage, casings removed
1 large fennel bulb, trimmed and chopped
1 medium onion, chopped
Salt
freshly ground black pepper
3/4 cup chopped toasted walnuts or pecans (optional)

1
In a medium saucepan over medium-high heat, combine 4 cups water with wild rice and fennel seeds; bring to a boil.
2
Reduce heat to medium, then cover and cook for 30 minutes.
3
Add quinoa and continue cooking, covered, until grains are just tender, about 20 minutes more.
4
Drain if necessary and set aside.
5
Meanwhile, put olive oil in a large, deep pan over medium-high heat.
6
Saute sausage, breaking it up with a fork or wooden spoon, until it is cooked through, about 10 minutes.
7
Transfer sausage to a bowl with a slotted spoon.
8
Add chopped fennel and onion to pan and saute over medium-high heat until vegetables are soft and golden, about 10 minutes more.
9
Add rice-quinoa mixture and sausage to vegetables and cook until everything is warmed through, about 5 minutes.
10
Sprinkle with salt and pepper; serve hot or at room temperature, sprinkled with toasted nuts, if desired.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup wild rice, rinsed and drained, 1 tablespoon fennel seeds, 1/2 cup quinoa, 2 tablespoons extra virgin olive oil, and more.

Yes, Wild Rice and Quinoa Breakfast Stuffing falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice and Quinoa Breakfast Stuffing

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