Wild Rice Hazelnut pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups dried wild rice6 1/4 cups fat free reduced sodium chicken broth1/2 a large onion diced1 cup mushroom pieces1 celery stalk diced1 cup grated carrot1/4 cup chopped hazelnuts 2 TBS butter2 grams chopped fresh sage leaves1/2 tsp dried thyme1/2 tsp dried rosemary
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.
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.
Nutritional Info 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
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