Wild Rice with Toasted Hazelnuts

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  10 minutes Cook Time:  45 minutes

Wild Rice with Toasted Hazelnuts

Toasted hazelnuts reinforce the naturally nutty flavor of wild rice and provide it with some serious crunch, while orange juice and zest add a sweetly contrasting flavor note. Pair it with our Salmon with Red Wine Sauce, Veal Roulade, or our Smoked Olive Oil Chicken Breasts to make a lovely meal.


2½ cups Roasted Vegetable Stock or low-sodium vegetable broth

½ cup freshly squeezed orange juice

2 strips orange zest (about 4 inches in length each)

4 sage leaves, minced (about 3 teaspoons)

½ teaspoon freshly ground black pepper

1 teaspoon salt, roasted preferred

1 cup wild rice

1 cup toasted hazelnuts, or store-bought toasted hazelnuts, preferably Trader Joe’s



  1. Combine the stock, orange juice and zest, sage, salt, and pepper in a small saucepan, cover, set over high heat, and bring to a boil.
  2. Add the rice, stir, lower the heat to a simmer, and cover again. Cook for 35 to 40 minutes, or until many of the wild rice kernels pop.
  3. Turn the heat off and allow the saucepan to sit on the burner for 5 minutes. Uncover and remove the orange zest; then mix in the chopped hazelnuts and stir well. Serve hot.


Kitchen Tips

  1. It’s great with Salmon with Red Wine Sauce, Veal Roulade, or Smoked Olive Oil Chicken Breasts.

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