Thanksgiving

Wild Rice Hazelnut pilaf is for Dinner.

Wild Rice Hazelnut pilaf takes 20 minutes to prepare.

Wild Rice Hazelnut pilaf takes 60 minutes to cook.

Wild Rice Hazelnut pilaf makes 8 servings.

The ingredients for Wild Rice Hazelnut pilaf are:

2 cups dried wild rice
6 1/4 cups fat free reduced sodium chicken broth
1/2 a large onion diced
1 cup mushroom pieces
1 celery stalk diced
1 cup grated carrot
1/4 cup chopped hazelnuts
2 TBS butter
2 grams chopped fresh sage leaves
1/2 tsp dried thyme
1/2 tsp dried rosemary

Here is how you make Wild Rice Hazelnut pilaf:

Lightly toast nuts over medium to medium high heat stir or they may burn. Set aside.Wash the wild rice thoroughly under cold water. In a large heavy pot boil 6 cups of the broth add rice turning to simmer and cover. Cook about 40-50 minutes or until desired tenderness. Fluff draining any excess liquid (if you have some you can use it for the next step instead of the 1/4 extra) Set asideBring 1/4 cup broth to simmer and cook veggies (except mushrooms) until JUST tender. Add to rice.In the same pan you cooked veggies add butter, mushrooms and sage over medium heat watch carefully. Lightly brown butter, mushrooms and sage do not burn. Now add back rice/veggie mix and remaining herbs. Stir to combine well. Sprinkle with chopped nuts.Serving Size: 8- 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user PJNSGRL78.

The nutritional information for Wild Rice Hazelnut pilaf is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.6

• Total Fat: 5.6 g
• Cholesterol: 7.8 mg
• Sodium: 185.7 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 3.5 g
• Protein: 6.8 g

The dietary needs meet for Wild Rice Hazelnut pilaf is Gluten Free