Steamed Wild Rice with Toasted Hazelnut Butter

Name: Steamed Wild Rice with Toasted Hazelnut Butter
Prep time: 15 min
Total time: 55 min
Yield: 8
Ingredients: 1 c. hazelnuts (about 5 oz.); 2 c. wild rice; 4 clove garlic, smashed; 4 dried bay leaves; 4 sprig fresh thyme; 1 tsp. salt; 8 tbsp. butter, softened; 1/2 c. Minced fresh parsley

By Amy ThielenPublished: Jul 12, 2013

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steamed wild rice with toasted hazelnut butter

John Kernick

Yields:

Prep Time:

15 mins

Total Time:

55 mins

Cal/Serv:

372

For a satifsying side dish, stir a parsley-hazelnut butter into steamed wild rice.

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Ingredients

1 cup hazelnuts (about 5 oz.)
2 cups wild rice
4 clove garlic, smashed
4 dried bay leaves
4 sprig fresh thyme
1 tsp. salt
8 Tbsp. butter, softened
1/2 cup Minced fresh parsley

Directions

1. Step 1Preheat oven to 350°F. On a baking sheet, spread hazelnuts in an even layer. Toast until dark golden brown, 12 to 15 minutes. Wrap nuts in a clean tea towel and rub together to loosen the skins. Discard skins and transfer nuts to a plastic bag; crush coarsely with a rolling pin. Set nuts aside.
2. Step 2Wash wild rice under cold running water until starch dissipates and water runs clear. In a large, heavy pot over medium-high heat, bring rice, 4 cups water, garlic, bay leaves, thyme, and salt to a simmer. Cover the pot, reduce heat to low, and cook until water is absorbed and grains are tender and curled into a "C" shape, 20 to 25 minutes. (As a rule, the paler the rice, the shorter the cooking time.)
3. Step 3Meanwhile, in a small skillet over medium heat, cook butter, stirring, until it turns amber brown, 3 to 5 minutes. Add parsley and reserved nuts, and stir to combine. Pour hazelnut butter over reserved rice; serve immediately.