Description
A delightful medley of wild rice, hazelnuts, and dried apricots, perfect for family gatherings and elegant dinners.
Ingredients
Scale
- 1 cup wild rice
- 3 cups vegetable broth
- 1/2 cup hazelnuts, coarsely chopped
- 1/2 cup dried apricots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- Fresh thyme or parsley, for garnish
- Salt and pepper, to taste
Instructions
- Rinse the wild rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed wild rice and vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes until tender.
- In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Add coarsely chopped hazelnuts to the skillet and toast for about 3 minutes.
- Once the wild rice is cooked, drain any excess liquid and add it to the skillet with the sautéed onion and hazelnuts.
- Gently fold in the chopped dried apricots, thyme, and season with salt and pepper. Heat for an additional 5 minutes to meld flavors.
- Serve warm garnished with additional chopped hazelnuts and herbs.
Notes
For extra richness, add a splash of apple cider vinegar just before serving. Experiment with spices like cinnamon or nutmeg for a seasonal touch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: wild rice, pilaf, hazelnuts, apricots, vegetarian, side dish, comfort food