Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Rice with Leeks and Hazelnuts
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- Level: Easy
- Total: 50 min
- Prep: 40 min
- Cook: 10 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 253 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 153 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 2 grams
Directions
- Prepare 1 cup wild rice blend as the label directs. Cook 1 thinly sliced leek in 2 tablespoons butter with a few thyme sprigs until tender, about 8 minutes. Season with salt and pepper. Toss the rice with half of the leek mixture, then top with the rest. Sprinkle with chopped hazelnuts and season with salt and pepper.
