Wild Rice with Hazelnuts and Blueberries
- Makes: 6 servings
- Yield: 3 1/2 cups
- Prep 15 mins
- Cook 45 mins
White Earth wild rice or wild rice
chopped onion (1 medium)
hazelnuts (filberts), toasted* and chopped
- For rice: Place rice in a wire-mesh sieve. Rinse under cold running tap water, lifting rice with your fingers to clean thoroughly; drain.
- In a medium saucepan, bring the 2 1/2 cups water to boiling. Add salt to the water. Slowly add rice to water; stir in onion. Return to boiling; reduce heat. Simmer, covered, for 45 minutes, or until rice is tender and grains split. Remove from heat. If needed, drain excess water.
- Stir in hazelnuts and blueberries. Let stand, covered, for 8 minutes. Serve hot.
- To toast hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degrees F. oven for 5 to 10 minutes or until light golden brown, watching carefully to avoid burning and stirring once or twice. To remove the papery skins from hazelnuts, rub the nuts with a clean dish towel.
(Wild Rice with Hazelnuts and Blueberries)Servings Per Recipe 6, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 0, Mark as Free Exchange () 0, fiber (g) 4, calcium (mg) 40, sugar (g) 10, iron (mg) 2, sodium (mg) 99, Potassium (mg) 260, cal. (kcal) 218, vit. A (IU) 49, pro. (g) 6, vit. C (mg) 8, carb. (g) 34, Thiamin (mg) 0, Fat, total (g) 7, Riboflavin (mg) 0, Niacin (mg) 2, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Folate (µg) 40, Polyunsaturated fat (g) 1