Wild Rice with Two-Mushroom Sauté and Toasted Hazelnuts

[quicklook-recipe prep_time=”20 min” cook_time=”55 min” serves=”6″ details=”” ]

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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)

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 15 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Stir in the garlic and cook for 1 minute. Stir in the parsley, thyme, and pepper.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir into the rice and sprinkle with the hazelnuts.[/step-item]
[/step-list-wrapper]
[nutrition-info calories=”166″ calories_fat=”” fat=”7g” sat_fat=”1g” choles=”0mg” sodium=”4mg” carbs=”23g” sugars=”” protein=”5g” fiber=”2g”]

[/nutrition-info]

Originally Published in Reader's Digest