Wild Rice with Toasted Hazelnuts
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 45 minutes
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
- 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.
- 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.
- 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.