Harvest Wild Rice with Hazelnuts and Mushrooms

A hearty wild rice pilaf featuring earthy, umami-rich mushrooms and buttery, toasty nuts.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Servings6

Cook Time80 Minutes

Ingredients

1 cup uncooked wild rice

4 cups chicken broth

1 teaspoon salt

1 tablespoon butter

3 cups sliced fresh mushrooms

1/2 cup sliced shallots

2 ounces hazelnuts

Directions

Rinse wild rice in a strainer under running water or in a bowl of water; drain.
In a heavy saucepan, bring wild rice, chicken broth, and salt to a boil; reduce heat and simmer, covered, until kernels are open and tender but not mushy, for about 45-55 minutes. Drain.
In a small skillet, over medium heat, melt butter. Sauté mushrooms and shallots until tender, about 5-6 minutes.
Stir mushroom mixture and toasted hazelnuts into the wild rice.
FOR HAZELNUTS: To toast hazelnuts, heat the oven to 275°F. Spread nuts in a single layer in a shallow pan. Toast until skins crack, for about 20-30 minutes. To remove skins, rub nuts while warm with a rough cloth (some skins will remain).

TIP: Garnish the wild rice pilaf with homemade or store-bought fried crispy onions for added flavor and texture.

TIP: For a vegan option, use vegetable broth and plant-based butter as ingredients.

0 minutes

Prep Time

80 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 cup uncooked wild rice

L&B Minnesota Cultivated Wild Rice, 1 Pound

Deal

Add L&B Minnesota Cultivated Wild Rice to Favorites.Add L&B Minnesota Cultivated Wild Rice to Favorites.

$5.99 was $6.99$5.99/lb

4 cups chicken broth

L&B Organic Chicken Broth, 32 Ounce

Deal

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$3.99 was $4.59$0.12/oz

1 teaspoon salt

Morton Fine Sea Salt, 17.6 Ounce

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$4.89$0.28/oz

1 tablespoon butter

Minnesota Creamery Salted Butter, 1 Pound

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$4.99$4.99/lb

3 cups sliced fresh mushrooms

Giorgio Sliced White Mushrooms, 8 Ounce

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$2.99$0.37/oz

1/2 cup sliced shallots

Shallots, 0.13 Pound

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$0.78 avg/ea$5.99/lb

2 ounces hazelnuts

L&B Raw Hazelnuts, 8 Ounce

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$7.99$1.00/oz

Directions

Rinse wild rice in a strainer under running water or in a bowl of water; drain.
In a heavy saucepan, bring wild rice, chicken broth, and salt to a boil; reduce heat and simmer, covered, until kernels are open and tender but not mushy, for about 45-55 minutes. Drain.
In a small skillet, over medium heat, melt butter. Sauté mushrooms and shallots until tender, about 5-6 minutes.
Stir mushroom mixture and toasted hazelnuts into the wild rice.
FOR HAZELNUTS: To toast hazelnuts, heat the oven to 275°F. Spread nuts in a single layer in a shallow pan. Toast until skins crack, for about 20-30 minutes. To remove skins, rub nuts while warm with a rough cloth (some skins will remain).

TIP: Garnish the wild rice pilaf with homemade or store-bought fried crispy onions for added flavor and texture.

TIP: For a vegan option, use vegetable broth and plant-based butter as ingredients.