Now don't be looking at me like I've gone all crazy. You guys know that fruit is not my thing and unless I can "savory" it up, I just can't get myself to eat it! These apples stuffed with wild rice and quinoa were delicious and just so different. I found the recipe in Vegetarian Times but I un-vegetarianized (?) it by using chicken broth to cook the rice and quinoa. If you'd like to make it vegetarian, the original recipe called for mushroom broth. If you really want to whack the vegetarian out of it, add some browned sausage into the stuffing. I bet that would be delicious too!
Baked Apples Stuffed With Wild Rice And Quinoa (adapted from Vegetarian Times)
2 cups chicken broth
1/2 cup wild rice
1/4 cup quinoa
2 TBSP olive oil
1/4 cup finely chopped red onion
1 cup finely chopped mushrooms
1 clove garlic, minced
1 TBSP chopped fresh sage
1/2 cup reduced-fat cream cheese, softened
1/4 cup dried cranberries, chopped
4 medium Red Delicious apples
1/2 cup shredded sharp cheddar cheese
Bring broth to a boil in a small saucepan. Add the rice, cover, reduce heat and simmer for 45 minutes. Stir in the quinoa and cook for another 15-20 minutes. Set aside.
Preheat oven to 350 degrees.
Heat oil in skillet over medium heat. Add onions and mushrooms and saute for 6-7 minutes. Add the garlic and sage and saute for another minute or two. Drain any remaining broth from rice/quinoa mixture and add mixture to the onions and mushrooms. Add the cream cheese and cranberries. Stir well to melt cheese and combine mixture.
Cut apples in half through stem and scoop out core and seeds, leaving a 1/4 inch wall around the sides. Fill apple halves with about 1/3 cup of rice mixture. Place in a 11X7 inch baking dish. Fill dish with one cup of water and cover tightly with foil. Bake for 45 minutes. Uncover dish and sprinkle apples with cheddar cheese. Return pan to oven for a few minutes, or until cheese is melted.
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