2016 November

Della_Stirmaker_Christine

Thanksgiving Gluten-Free Squash Quinoa ‘Stuffing’ by Stirmaker Christine

Posted by | Della Rice Stir Recipes, Della Stirmakers | No Comments

Thanksgiving is almost here! Can you believe it? It’s time to gather all your closest friends and family and eat ’til you pop! These days I have found that it can be hard to plan a menu around everyone’s dietary preferences. Some of my friends are vegan, others are gluten-free. Luckily this recipe is one of the few that just about everyone can enjoy! It is not only gluten-free, but also happens to be vegetarian, vegan, AND dairy-free. So if you are looking for an easy and delicious stuffing recipe to serve next week for Thanksgiving, or this week for friendsgiving, this is a great one! Although technically not a traditionally classified ‘stuffing’, since you are not stuffing it in the turkey, it still has the comfort and heartiness that pairs well with all the classic Thanksgiving favorites. This dish feels like a sort of part stuffing, part salad. I love it because it features all of the classic flavors of the season and fills your house with the best smells! Toss together roasted butternut squash, tart dried cranberries, crunchy pistachios, fresh kale, and orange zested nutty Della Basmati & Quinoa. Then spoon it onto your favorite platter (and look at all those beautiful colors!) and pass it around the table a few times. I’m always down for seconds :) I hope you will add this one to your Thanksgiving menu this year! Cheers!

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Thanksgiving Gluten-Free Squash Quinoa ‘Stuffing’

Serves 6-8

Adapted from Gimme Some Oven

INGREDIENTS:

2 C Della Basmati & Quinoa, cooked as directed

1 Butternut Squash, peeled seeded, and cubed

½ Red Onion, diced

4 Cloves of Garlic, peeled, left whole

1 T Canola Oil

Orange, zested

2 C Baby Spinach and Kale

2/3 C Dried Cranberries

½ C Pistachios, shelled

img_9338img_9355DIRECTIONS:

1. Cook Della Basmati & Quinoa as directed, adding the zest of one orange.

2. While the rice is cooking, preheat oven to 400 degrees, line a baking sheet with parchment, foil or a non-stick surface.

3. In a mixing bowl, add chopped squash, garlic, red onion, and canola oil. Toss until the vegetables are evenly coated in oil. Season with salt and pepper. Pour onto the lined baking sheet and cook until golden and squash is tender (about 20 min)

4. In a large bowl, add cooked quinoa, vegetables, pistachios, spinach and kale. Toss all of your ingredients together and serve on a platter, or bowl. Enjoy!

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Della_Stirmaker ANDREW

Caramelized Onion Mushroom Risotto by ‘Stirmaker’ Andrew

Posted by | Della Rice Stir Recipes | No Comments

This authentic Italian mushroom risotto is elegant enough for a romantic night in or a dinner party gathering with friends. As a self-taught home cook, I love making risotto because it one of those meals that you can make time and time again in so many different ways. Once you have the base recipe down you can add whatever vegetables or herbs you like. For this recipe I kept it classic and simple by adding beautiful cremini and baby portabella mushrooms and delicious caramelized onions. This rich meal is best enjoyed with a chilled glass of white wine!

img_3717-copyINGREDIENTS

  • 24 ounces mushrooms (white, cremini, baby portabella or a mixture)
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 cup Della’s arborio rice
  • 2 shallots, diced
  • 3 cups chicken or vegetable broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • 2 tablespoons freshly grated romano cheese
  • sea salt and black pepper, to taste

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DIRECTIONS

1. Preheat oven to 400 degrees F

2. Combine with garlic and rosemary with the mushrooms. Toss with 1 1/2 tablespoons olive oil and balsamic vinegar. Place on a foil lined baking sheet, spreading the mixture out, and roast for 20 minutes.

3. Meanwhile, combine the broth and water in a saucepan over medium-low heat until warmed. Heat the remaining oil (1/2 tablespoon) in a large saute pan over medium-high heat. Saute the shallot, about 1 minute. Add the rice, stirring to coat with oil, and cook about 2 minutes. When the rice begins to take on a light golden color, pour in the wine, stirring constantly until the wine is fully absorbed.

4. Add half of broth and water mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed, about 10 minutes. Stir in the roasted mushrooms and any accumulated juices. Add the remaining broth mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 10 minutes more.

5. Remove from heat and stir in the butter and romano. Season to taste with sea salt and black pepper. Serve immediately.

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