In Good Taste Recipe: Wild and Brown Rice Pilaf with Oregon Hazelnuts

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In Good Taste
located in the Pearl District, Portland, Oregon.
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Wild and Brown Rice Pilaf

with Oregon Hazelnuts

by Barb Randall

Makes 12 to 16 servings

Oregon grown wild and brown rice? You bet – and what a great combination with Oregon grown Hazelnuts! The folks at Freddy Guys Nuts grow them in the Willamette Valley and offer both at farmers’ markets and on their Web site, www.freddyguys.com .

Serve this pilaf with a roasted chicken and acorn squash, then top it off with roasted pears and caramel sauce for a meal that can’t be beat!

½ cup butter

2 large onions, chopped

1 garlic clove, minced

2 cups apple cider

4 ¾ cups canned low-sodium chicken broth

2 cups wild rice

2 cups long grain brown rice

½ cup chopped parsley

2 tablespoon chopped fresh thyme

1 ½ cups hazelnuts, toasted, husked and coarsely chopped

1 cup chopped green onions

Melt the butter in a heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add cider and chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer for 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.

Stir parsley and thyme into the rice. Cover and cook until liquid is absorbed, about 5 minutes more. Mix in hazelnuts and green onions. Season generously with salt and pepper.

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