Source: Midwest Living

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Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
60 mins
Servings:
6
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For rice: Place rice in a wire-mesh sieve. Rinse under cold running tap water, lifting rice with your fingers to clean thoroughly; drain.

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  • 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°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.

Nutrition Facts

218 calories; fat 7g; saturated fat 1g; carbohydrates 34g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 10g; protein 6g; vitamin a 48.6IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 40.3mcg; sodium 99mg; potassium 260mg; calcium 40.4mg; iron 1.6mg.
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