Wild Rice with Two-Mushroom Sauté and Toasted Hazelnuts

Wild Rice with Two-Mushroom Sauté and Toasted Hazelnuts

Quick look

  • prep 20 min    cook 55 min
  • serves 6

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.


  • 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.

Nutritional Information(per serving)

  • Calories: 166
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 4mg
  • Carbs: 23g
  • Protein: 5g
  • Fiber: 2g

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