Herbed Quinoa and Red Rice with Kale and Cranberries

As I continue to try to cook new and healthy meals for my kids, I have found that they like quinoa which is a grain ( really a seed) which is high in protein and can be used in place of rice in most dishes. Since Arielle will select plain white rice on almost every given chance, I was desperate to find something she will eat that has a higher nutritional value. I have only served it this way twice and although she will eat it, the vegetable seem to drive her way. Maybe I'll serve it plain and see what she thinks because of all the grains, its one that actually tastes great on its own.

Ingredients:

2 cups quinoa

2 cups red rice (I used Texmati rice)

1 packet dried cranberries

1/2 cup pine nuts, toasted

1 large yellow onion, diced

2 celery stalks, diced

1 bunch kale (about 8 oz., stems removed and leaves thinly sliced)

1 Tbs. chopped fresh oregano

1 cup chicken stock, warmed (I used vegetable stock instead)

3 1/4 cups water

Kosher salt, to taste

Pepper

Unsalted butter for baking dish, plus 3 Tbs.

Spices to taste..I used a bit of garlic, oregano..

Zest of 1 lemon

Shaved Parmigiano-Reggiano cheese for serving (optional)

Directions:

In a saucepan, combine the quinoa and red rice with the water and salt lightly. Set over high heat and bring to a boil. Reduce the heat to low, cover and simmer until most of the water is absorbed and the grains are tender, 15 to 20 minutes. Set aside. Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. In a large sauté pan over medium heat, melt the 3 Tbs. butter. Add the onion and celery and cook, stirring occasionally, until softened, 6 to 8 minutes, adding the kale during the last 2 minutes of cooking. Add the oregano and spices and season with salt. Cook, stirring, until the mixture is fragrant, about 1 minute. Transfer the onion mixture to a large bowl. Add the quinoa and red rice, cranberries, pine nuts, lemon zest and stock and stir until well combined. Transfer mix to the prepared baking dish and bake, uncovered, for 30 minutes. Let rest for 10 minutes, then garnish with cheese and serve. Serves 8 to10.

and if you bake it..it looks like this. Enjoy

adapted from William Sonoma recipe.