¼cupfresh parsley, coarsely chopped(plus extra, for garnish)
1mediumsprig of fresh sage, finely chopped
1tspfines herbes or herbes de Provence(optional)
½tspfine sea salt
¼tspground black pepper
1cupvegetable broth
½cupquinoa(I used red, but regular quinoa is fine)
½cupwalnuts, toasted and chopped
¼cupfresh pomegranate arils(can substitute dried cranberries if desired, add when you add the apricots)
Instructions
For the Rice:
In your rice cooker combine the wild and brown rice with the broth and cook on the brown rice setting, or cook on the stovetop with the broth - bringing to a boil and then reducing the heat to medium, covering, and cooking for 45-65 minutes.
For the Rest of the Stuffing:
While the rice is cooking; in a large skillet or saucepan over medium heat, add your olive oil, the chopped onion and celery, sauteing for 5-8 minutes, until well-cooked. Next, add your garlic and saute for another 2 minutes. Add your apple, apricots, parsley, sage, fines herbes, sea salt and pepper, and mix well.
Now add your other cup of vegetable broth and the quinoa. Allow the quinoa to simmer in the broth until fully cooked, about 15-20 minutes. Add the cooked rice and wild rice to the pot, stir in your walnuts and pomegranate arils, and serve garnished with more parsley and pomegranate arils.
If you want to bake it befoe serving, you can do so for 15-20 minutes in a 350°F (175°C) oven. Don't overbake as the rice on top may become hard and unpleasant.