Brown Rice With Hazelnuts Recipes

BROWN RICE PORRIDGE WITH HAZELNUTS AND JAM

Brown Rice Porridge with Hazelnuts and Jam image

Provided by Jessica Koslow

Categories Breakfast Brunch Dessert Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Healthy Brown Rice Bon Appétit Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/3 cup blanched hazelnuts
4 cups unsweetened almond milk
1 cup short-grain brown rice
1/4 cup sugar
Pinch of kosher salt
1/2 vanilla bean, split lengthwise
1/4 cup jam (such as plum, apricot, or peach)

Steps:

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
Combine almond milk, rice, sugar, salt, and 4 cups water in a large saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, stirring occasionally, until rice is very tender and mixture resembles loose rice pudding or oatmeal, 60-70 minutes. Remove vanilla pod. Serve porridge topped with jam and hazelnuts.

BROWN RICE WITH HAZELNUTS

Brown Rice with Hazelnuts image

From the Great Big Food Show

Provided by Rachael Ray : Food Network

Categories side-dish

Time 23m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup chopped hazelnuts (recommended: Diamond brand) available on baking aisle
3 cups chicken stock
2 tablespoons butter or extra-virgin olive oil
1 1/2 cups brown rice
2 tablespoons chopped flat-leaf parsley

Steps:

Toast nuts in a small pan over low heat then remove from heat and reserve.
Bring 3 cups stock and 2 tablespoons butter or extra-virgin olive oil to a boil. Add rice, stir, return to boil, cover and reduce heat. Simmer rice 17 to 18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES

Wild Rice Stuffing with Hazelnuts and Dried Cranberries image

Categories Nut Rice Side Bake Thanksgiving Cranberry Dried Fruit Fall Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 12 to 16 servings

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) butter
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice
2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions

Steps:

Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
To bake stuffing in turkey:
Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

HAZELNUT BROWN RICE CASSEROLE

Hazelnut Brown Rice Casserole image

Brown rice already has a nutty flavor. The hazelnuts add to the nuttiness. A good side for roasted meats.

Provided by ratherbeswimmin

Categories Brown Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup long grain brown rice
1 1/4 cups vegetable broth
1 cup water
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 tablespoon butter or 1 tablespoon margarine, cut into pieces
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped toasted hazelnuts

Steps:

In a medium saucepan over high heat, mix together the rice, broth, water, soy sauce, Worcestershire, butter, salt, and pepper.
Bring to a boil; transfer mixture to a 2 quart casserole dish that has been coated with cooking spray.
Cover and bake in a 350°F oven for about 1 hour or until the liquid is absorbed.
Stir in nuts just before serving.

Nutrition Facts : Calories 254.3, Fat 9.4, SaturatedFat 2.5, Cholesterol 7.6, Sodium 449.4, Carbohydrate 38, Fiber 2.5, Sugar 1.1, Protein 5.4

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