Copycat Williams Sonoma Herbed Quinoa and Red Rice Stuffing
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 3 cups water
  • 1 ½ cups brown rice/quinoa blend or other rice/quinoa blend
  • Kosher salt, to taste
  • Unsalted butter for baking dish, plus 3 Tbs.
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 10 oz. bag of kale/spinach salad mix
  • 1 Tbs. chopped fresh parsley or chives or 1 tablespoon dried
  • 1-2 teaspoons poultry seasoning or fine herb blend
  • ½ cup dried cranberries
  • ½ cup pine nuts
  • Zest of 1 lemon
  • 1 cup vegetable stock, warmed
  • Shaved Parmigiano-Reggiano cheese for serving (optional)
  1. In a saucepan, combine the quinoa and red rice with the water and salt lightly. Place on high heat and bring to a boil. Reduce the heat to low, cover and simmer until most of the water is absorbed, about 15 to 20 minutes. Set aside.
  2. Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.
  3. In a large sauté pan over medium heat, melt the 3 Tbs. butter. Add the onion and celery and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the kale to the pan and cook for 2 additional minutes. Add the parsley or chives and spices and season with salt. Cook, stirring, until the mixture is fragrant, about 1 minute. Transfer the vegetable mixture to a large bowl. Add the quinoa and red rice, cranberries, pine nuts, lemon zest and stock and stir until well combined.
  4. Transfer the stuffing to the prepared baking dish and bake, uncovered, for 30 minutes. Let rest for 10 minutes, then garnish with cheese, if desired.
Recipe by The Memorable Kitchen at