Fragrant Grains

3 whole grains, 2 nuts, 2 fruits and fresh herbs comprise this rice and quinoa "stuffing" that complements many entrees.  The recipe was inspired by Clean Eating Magazine.  Knowing that wild and brown rice (other than the "instant" kind) takes an hour to cook, I cooked the rice in the morning, then sauteed the vegetables, adding the quinoa and the other ingredients before dinner.  I knew I'd be too hungry to tackle 2 hours of meal prep at one time.  Here's the recipe:

Wild Rice & Quinoa Stuffing

(Serves 6)

Cover rice with water and bring to a oil on stovetop.  Cover, reduce heat and cook 45 minutes.
2 tablespoon wild rice
6 tablespoon short grain brown rice
3 cups water

In a separate pan, saute shallots and celery in olive oil 3 minutes.
1 teaspoon shallots, diced
1/4 cup celery, diced
1 teaspoon olive oil

Stir in apple, garlic and herbs.  Saute in olive oil 2 minutes.
1/4 cup apple, diced
1 garlic clove, crushed
2 teaspoon fresh sage, chopped
2 teaspoon fresh oregano, chopped
1 teaspoon olive oil

Add broth, wine and quinoa to rice.  Stir in sauteed vegetable-fruit-herb mix.
1 1/2 cups low sodium vegetable broth
1/4 cup wine
1/4 cup quinoa
Bring to a boil;  lower heat and simmer for 20 minutes.

Crush nuts and toast.  Stir into rice-quinoa mix.
1 tablespoon walnuts
1 tablespoon almonds

Stir in dried fruit.
1/4 cup dried cranberries
Scoop stuffing mix into a baking dish greased with an olive oil spray.
Cover with foil.  Bake at 350F. for 20 minutes.  Remove foil and bake 10 minutes. 

Last night the grainy stuffing was served with a honey and sesame pan browned chicken.  Today I layered the stuffing with fish and asparagus in parchment packs and baked for another delicious meal.

The honey and sesame glaze for the chicken dish is another keeper.  Cooking Light published the recipe in the current issue.  

Honey and Sesame Glazed Chicken

(Serves 2)

Combine sesame oil, honey and mustard with chicken stock in a saucepan.  Heat and stir until mixture is syrupy.
3 tablespoon low sodium chicken stock
1 tablespoon sesame oil
4 teaspoon honey
2 teaspoon Dijon mustard

Brown chicken breasts in a non-stick cast aluminum pan, 6 minutes per side.
2 chicken breasts, boneless, skinless, 4-5 ounce each

Top with sauce.  Garnish with sesame seeds.
1 teaspoon toasted sesame seeds