Brown Rice With Hazelnuts Recipes

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BROWN RICE



Brown Rice image

Easy enough for people who can't make rice at all, and everyone will love it!

Provided by MONICA RODRIGUEZ

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 6

1 ½ cups uncooked long-grain white rice
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
¼ cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon dried basil leaves

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.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.2 g, Cholesterol 33.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 7.8 g, Sodium 1091 mg, Sugar 3.5 g

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

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

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.

BROWN-BUTTER SHRIMP WITH HAZELNUTS



Brown-Butter Shrimp With Hazelnuts image

Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, seafood, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/3 cup blanched and roasted hazelnuts, chopped (see Tip)
Salt and black pepper
1/4 cup unsalted butter
1/2 cup finely chopped shallot (from 1 large shallot)
3 garlic cloves, minced
1 1/2 pounds peeled, deveined large shrimp (tails left on)
1 tablespoon lemon juice
2 tablespoons chopped parsley
Baguette or egg noodles, for serving

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



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

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

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

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.

BROWN RICE AND WALNUTS



Brown Rice and Walnuts image

Make and share this Brown Rice and Walnuts recipe from Food.com.

Provided by Audrey M

Categories     Brown Rice

Time 37m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup uncooked brown rice
2 tablespoons walnut pieces
1/2 cup finely chopped red bell pepper
1/4 cup frozen green pea, thawed
1/4 teaspoon salt

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.

Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.4, Sodium 157.5, Carbohydrate 20.7, Fiber 1.8, Sugar 1.6, Protein 3

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