4 1/2 Cups Stock, chicken or vegetable or water 1 Cup Millet 1 Cup Quinoa 2 Tbs. Olive Oil 1 Green Bell Pepper 1 Parsnip 1 Carrot 1 Celery Stalk 1 Potato 1/2 Onion 6 Mushrooms, button 2 Cloves Garlic, chopped 1/2 tsp. Thyme, fresh or dry 1/2 tsp. Rosemary, fresh or dry 1/2 tsp. Black Pepper. coarse grind 1/4 tsp. Salt 1/2 Cup Garbanzo Beans, (optional) canned 3 Tbs. Chopped Parsley 3 Tbs. Craisins 2 Tbs. Nuts, Pistachio or Pumpkin Seeds or Sunflower Seeds
Note: Both the quinoa and millet should be placed into a small strainer and rinsed with cold water for about a half minute before cooking.
Heat Oven To 375°
Place stock / water into a pan on the stove.
Bring liquid to a boil; add millet.
Turn heat way down to a low simmer.
Cover pan and cook millet 8 minutes.
After 8 minutes, remove the cover.
Add quinoa, mix a couple times and cover the pan.
Cook millet & quinoa together another 16 minutes.
Remove cover and remove pan from heat.
Use a small spoon to mix and fluff the grains a couple of times.
Let grains cool in pan as vegetables finish cooking (next step).
Stir a couple of times as they cool.
As soon as the grains begin to cook you can start on the vegetables.
Rinse and peel (if you like) the carrot and parsnip.
Peel the potato, onion and garlic.
Wash the celery, green pepper and parsley.
Wipe the mushrooms clean.
Cut all of the vegetables into manageable size pieces.
Cut all of the pieces into a small dice.
Chop the parsley and mince the garlic.
Place all diced vegetable ingredients, minus the parsley, into a large mixing bowl.
Add thyme, rosemary, salt and pepper.
Add olive oil and toss ingredients together.
Pour ingredients onto a half sheet pan.
Bake vegetables in the oven for thirty minutes.
Remove pan from the oven.
Add parsley, craisins and nuts to the quinoa pan.
Add garbanzos if you are using them.
Add cooked vegetables to the quinoa pan.
Use two long spoons to mix everything together.
Mixture should still be very hot.
Note: You can also let ingredients cool to be heated and served at another time.
Pour mixture into a 2 1/2 quart baking dish.
Pat them down a bit to form one even layer.
Bake in oven for ten to twelve minutes.
Turn oven off and turn broiler onto high.
Broil stuffing for a few minutes to give the dish some color.
You can broil for a very long time to form a great crust but you should not add the nuts until it is out of the oven, as they will burn.
New Taste Thinking:
I think that this is my most popular internet recipe, with the lavash chips falling right behind followed by the eggplant vindaloo. This stuffing recipe is perfect for the holiday season as well as anytime of the year. I made the recipe for a friend who is on a gluten free diet and it found its way onto a bunch of GF sites.
You can enjoy this dish topped with a few slices of avocado or a few ladles of Creamy Mushroom-Barley Soup, if you have it on hand (not GF). The soup will taste like a delicious gravy over the stuffing.