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Steamed Wild Rice with Toasted Hazelnut Butter
For a satifsying side dish, stir a parsley-hazelnut butter into steamed wild rice.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min👤 Amy Thielen📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●skillet
📝 Preparation Steps
1
Preheat oven to 350°F. On a baking sheet, spread hazelnuts in an even layer. Toast until dark golden brown, 12 to ⏱️ 15 minutes. Wrap nuts in a clean tea towel and rub together to loosen the skins. Discard skins and transfer nuts to a plastic bag; crush coarsely with a rolling pin. Set nuts aside.
2
Wash wild rice under cold running water until starch dissipates and water runs clear. In a large, heavy pot over medium-high heat, bring rice, 4 cups water, garlic, bay leaves, thyme, and salt to a simmer. Cover the pot, reduce heat to low, and cook until water is absorbed and grains are tender and curled into a "C" shape, 20 to ⏱️ 25 minutes. (As a rule, the paler the rice, the shorter the cooking time.)
garlic, smashed4 clovedried bay leaves4
3
Meanwhile, in a small skillet over medium heat, cook butter, stirring, until it turns amber brown, 3 to ⏱️ 5 minutes. Add parsley and reserved nuts, and stir to combine. Pour hazelnut butter over reserved rice; serve immediately.
Nutrition Facts
calories
372 calories
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