Ingredients

  • 1 cup wild rice
  • 2-½ cups chicken stock
  • 1 tablespoon unsalted butter
  • ½ cup toasted, skinless, chopped hazelnuts
  • 1 tablespoon chopped fresh parsley leaves
  • Salt
  • Freshly ground black pepper

Directions

Cook the rice according to package directions, using chicken stock instead of water, and adding 1 tablespoon of butter to the stock. When all the liquid has been absorbed, remove from the heat and let rest for at least 10 minutes. Fluff with a fork and add the nuts and parsley. Season to taste, as necessary.

Categories
Rices, Side Dishes
MacGourmet downloadNutty Wild Rice. To import, drag image to your MacGourmet recipe box.

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