
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)

Harvest Wild Rice with Hazelnuts and Mushrooms
0
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
6
Servings
Shop Ingredients
Makes 6 servings

L&B Minnesota Cultivated Wild Rice, 1 Pound
Deal
$5.99 was $6.99$5.99/lb

L&B Organic Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz

Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz

Minnesota Creamery Salted Butter, 1 Pound
$4.99$4.99/lb

Giorgio Sliced White Mushrooms, 8 Ounce
$2.99$0.37/oz

Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb

L&B Raw Hazelnuts, 8 Ounce
$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.