Dressing / Stuffing (Gluten-Free)

This recipe comes to us from Margaret M. Hvatum. It serves 8 - 10 people. Ingredients:
1 box red quinoa
3 tablespoons good olive oil
1 yellow pepper
1 large onion
3 cloves garlic, smashed through garlic press
8 ounce package mushrooms, washed and sliced
1 bunch broccoli rabe, washed and chopped
Directions:
Start by preparing 1 box of Red quinoa according to package instructions. While the quinoa is cooking, heat up 2 tablespoons of the oil in a sauté pan, and sauté the onion and pepper together. Once the onion is translucent, add the broccoli rabe and the garlic, and sauté for just a minute or two. In the meantime, in a separate sauté pan, gently sauté the mushrooms in the remaining tablespoon of olive oil. When the quinoa is finished steaming, tra...

Red beans and rice is like the Old Faithful of southern cooking. Ever reliable and regularly featured on dinner tables across the south.
Originally a creole, not a cajun dish, red beans and rice was traditionally made on Mondays as a way to use up the bones and leftovers from Sunday dinner, which often featured ham. Red beans and rice has stood the test of time, and has situated itself at the very heart of southern cooking.
This recipe throws a little flavor and color curve, using red bells in place of the more commonly used green. I like the sweetness of red bells, and their sharp color also makes a nice addition.
With rice, this version makes about eight servings.
Ingredients:
1 pound dry red beans, sorted, rinsed, soaked overnight and drained
2½ quarts chicken broth<...>

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