More Great Recipes: Rice | Side Dish | Stove

Wild Rice with Spinach and Hazelnuts


User Avatar
Member since 2008

Serves | Prep Time | Cook Time

Ingredients

1/2 cup wild rice
1/2 cup long grain brown rice
2 each shallots, or a good-sized leek, or a medium onion
3 cloves garlic, minced
1 1/2 cup (packed) fresh spinach
hazelnuts, toasted and chopped
butter
sea salt and black pepper


Procedure:


1. Rinse wild rice. Set a medium sized saucepan full of water to boil and cook rice until tender, 30-40 minutes.


2. In a separate pot, bring 1 cup water to boil and add brown rice. Cover, turn heat to low, and cook until all of the water is absorbed and the rice is tender.


3. If rices are cooked before you are ready to assemble the dish, take care to keep them moist and warm.


4. In a small saute pan, heat butter with a little bit of olive oil.


5. Caramelize shallot, leek, or onion, then turn heat down slightly and add garlic. Cook a bit more, until the "bite" is dissipated.


6. Combine rices, the butter-and-onion mixture and raw spinach.


7. Cover and heat until spinach is wilted, just a few moments.


8. Sprinkle on hazelnuts and season to taste with pepper and salt.



Get recipes, stories, reviews and more at food. according to me.


Pairs Well With


Notes

The thing about wild rice is that it's really much better as a component in a rice "medley." I like to use equal parts long-grain brown rice and wild rice in this dish. You may do whatever you like. This dish isn't exactly efficient as it requires three different cooking vessels - but darned tasty.

Download the .pdf.

Get recipes, stories, reviews and more at food. according to me.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11264 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51079 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana