Wild Rice with Two-Mushroom Sauté and Toasted Hazelnuts

For ease in preparation, look for peeled and toasted hazelnuts. Hazelnuts contain good heart-healthy fats and more vitamin E than other nuts, while wild rice is higher in protein than other rice and contains niacin and B vitamins.

Ingredients

• 3 cups water
• 1 cup wild rice, rinsed
• 2 tablespoons extra-virgin olive oil
• 3 cups chopped white button mushrooms (8 ounces)
• 1 1/4 cups chopped (stems discarded) shiitake mushrooms (4 ounces)

• 1 clove garlic, finely chopped
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon chopped fresh thyme
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped peeled toasted hazelnuts

How to make it  1 hour, 15 minutes

• 1

  Heat the water and rice to boiling in a medium saucepan. Reduce the heat to medium. Cook, covered, stirring occasionally, until the water is absorbed and the rice is tender, about 45 minutes. Let stand, covered, for 10 minutes.
• 2

  Heat the oil in a medium skillet over medium-high heat until hot enough to sizzle a piece of mushroom. Add the button and shiitake mushrooms and cook, stirring, until browned and tender, about 5 minutes.
• 3

  Stir in the garlic and cook for 1 minute. Stir in the parsley, thyme, and pepper.
• 4

  Stir into the rice and sprinkle with the hazelnuts.