Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Brown Rice with Hazelnuts

The hazelnuts complement the wholesome flavor of the brown rice in this dish that's perfect as a Thanksgiving side, or any time of year.

The hazelnuts complement the wholesome flavor of the brown rice in this dish that's perfect as a Thanksgiving side, or any time of year.

Ingredients

  • 1 cup chopped hazelnuts, such as Diamond brand, available on the baking aisle at the grocery store
  • 3 cups chicken stock
  • 2 tablespoons butter or extra virgin olive oil (EVOO)
  • 1 1/2 cups brown rice, such as Uncle Ben’s or Near East brand
  • 2 tablespoons chopped flat leaf parsley

Preparation

Toast nuts in a small pan over low heat; remove from heat and reserve.

Bring three cups stock and two tablespoons butter or EVOO to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17-18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.

Ingredients

  • 1 cup chopped hazelnuts, such as Diamond brand, available on the baking aisle at the grocery store
  • 3 cups chicken stock
  • 2 tablespoons butter or extra virgin olive oil (EVOO)
  • 1 1/2 cups brown rice, such as Uncle Ben’s or Near East brand
  • 2 tablespoons chopped flat leaf parsley

Directions

Toast nuts in a small pan over low heat; remove from heat and reserve.

Bring three cups stock and two tablespoons butter or EVOO to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17-18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.

Tags:30 Minute Meals, boil, dinner, grains and breads, rice, sauté, sides, simmer, undoRS