• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 tsp butter
  • 1 tsp olive oil
  • 1/4 cup sliced onion
  • 1 cup sliced mushrooms, whichever kind you prefer [I like a white/cremini mix]
  • 1 clove garlic, minced
  • 1/8 tsp dried sage
  • 1/2 cup wild rice [or 1/4 cup rice and 1/4 cup orzo]
  • 1 cup chicken broth
  • 1/4 cup toasted, chopped hazelnuts [toast in a dry skillet or in a 325 degree oven until golden brown]


  • Melt butter and oil together in saucepan. Add onions and mushrooms and cook until tender, about 5 minutes, sprinkling with a little salt.
  • Add garlic, sage and rice and cook an additional 2 minutes.
  • Stir in chicken broth. Simmer covered until done.
  • Stir in toasted hazelnuts.


Categories: Rice  Side Dish 

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