Baked Apples Stuffed with Wild Rice and Quinoa (Vegetarian Times. Summer 2010. p. 62)

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The stuffing for these baked apples can be made up to two days ahead of time. We call for Red Delicious apples, but any baking apple variety will work.

Difficulty: Easy - for beginners
Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: side ·

Ingredients

1 cup mushroom broth
1/2 cup wild rice
1/4 cup red quinoa
2 Tbs. olive oil
1 cup finely chopped shiitake mushrooms
1/4 cup finely chopped red onion
1 Tbs. chopped fresh sage
1/2 cup low-fat cream cheese, cut into small pieces
1/4 cup dried cranberries, chopped
4 medium Red Delicious apples
1/2 cup grated sharp white Cheddar cheese, optional

Method

1. Preheat oven to 350 degrees. Bring broth and 1 cup water to a boil in a saucepan. Add wild rice, cover, reduce heat to medium-low, and cook 50 minutes. Stir in quinoa and cook 20 minutes more, or until most of water is absorbed.

2. Heat oil in skillet over medium heat. Add mushrooms and onion, and saute 7 minutes. Stir in sage and wild rice, and increase heat to medium-high. Cook 2 to 3 minutes, or until liquid has evaporated. Remove from heat, and stir in cream cheese. Fold in cranberries.

3. Halve apples through stem, and scoop out core and seeds, leaving 1/4-inch-thic wall around sides. Fill apple halves with 1/3 cup rice mixture. Place in 11x7-inch baking dish. Fill baking dish with 1 cup water, cover tightly with foil, and bake 45 minutes. Uncover apples, sprinkle with Cheddar (if using), and bake 15 minutes more, or until apples are soft and tops are beginning to crisp.

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