Best 7 Brown Rice With Hazelnuts Recipes

BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
• Bake covered for 1 hour, stirring once after 30 minutes.

BROWN RICE PORRIDGE WITH HAZELNUTS AND JAM

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

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.

BROWN-BUTTER SHRIMP WITH HAZELNUTS

Steps:

• In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
• Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
• Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.

HAZELNUT BROWN RICE CASSEROLE

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.

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES

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.

BROWN RICE AND WALNUTS

Steps:

• Cook the rice using the package directions, omitting the salt and margarine.
• Meanwhile, heat a small skillet over medium-high heat.
• Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
• Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
• When the rice is tender, stir in the walnuts and the remaining ingredients.