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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.6
  • Total Fat: 5.6 g
  • Cholesterol: 7.8 mg
  • Sodium: 185.7 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.8 g

View full nutritional breakdown of Wild Rice Hazelnut pilaf calories by ingredient
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Wild Rice Hazelnut pilaf

Submitted by: PJNSGRL78

Introduction

A healthier alternative to stuffing at the holidays. Pair with a low fat low carb veggie and some lean meat for a complete meal. A healthier alternative to stuffing at the holidays. Pair with a low fat low carb veggie and some lean meat for a complete meal.
Number of Servings: 8

Ingredients

    2 cups dried wild rice
    6 1/4 cups fat free reduced sodium chicken broth
    1/2 a large onion diced
    1 cup mushroom pieces
    1 celery stalk diced
    1 cup grated carrot
    1/4 cup chopped hazelnuts
    2 TBS butter
    2 grams chopped fresh sage leaves
    1/2 tsp dried thyme
    1/2 tsp dried rosemary


Tips

I cook the rice and celery/carrot/onion the night before. Just make sure to heat thoroughly when you add to butter /sage/mushrooms.


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Directions

Lightly toast nuts over medium to medium high heat stir or they may burn. Set aside.

Wash the wild rice thoroughly under cold water. In a large heavy pot boil 6 cups of the broth add rice turning to simmer and cover. Cook about 40-50 minutes or until desired tenderness. Fluff draining any excess liquid (if you have some you can use it for the next step instead of the 1/4 extra) Set aside

Bring 1/4 cup broth to simmer and cook veggies (except mushrooms) until JUST tender. Add to rice.

In the same pan you cooked veggies add butter, mushrooms and sage over medium heat watch carefully. Lightly brown butter, mushrooms and sage do not burn. Now add back rice/veggie mix and remaining herbs. Stir to combine well. Sprinkle with chopped nuts.


Serving Size: 8- 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user PJNSGRL78.






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