RICE WITH LEEKS AND HAZELNUTS
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- 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.
Nutrition Facts : Calories 253 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 153 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
BROWN RICE WITH HAZELNUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Toast nuts in a small pan over low heat then remove from heat and reserve.
- Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.
HARVEST WILD RICE
Categories Bean Mushroom Rice Side Sauté Thanksgiving Cranberry Leek Chill Hazelnut Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
- Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
- Stir hazelnuts and cranberries into rice mixture and serve warm.
BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.
Provided by Ali Slagle
Categories dinner, lunch, casseroles, grains and rice, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
- In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
- Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
- Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.
BROWN RICE WITH CARROTS AND LEEKS
This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the olive oil over a medium-sized, heavy skillet or saucepan, and add the leeks and carrots. Cook, stirring, until the leeks are tender and translucent and the carrots have softened slightly, about five minutes. Add the garlic and salt to taste. Cook, stirring, until the garlic smells fragrant, about a minute. Add the rice and about 1/2 teaspoon salt, and stir to coat the grains with olive oil. Add the water, and bring to a boil. Reduce the heat, cover and simmer over low heat until the rice is tender, about 45 minutes. Remove from the heat, and do not remove the cover for 10 minutes. Then stir in the lemon juice, and taste and adjust salt. Serve hot or warm.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 890 milligrams, Sugar 7 grams
GRIDDLED LEEKS WITH HAZELNUT DRESSING
A light, citrussy vegetarian starter - it's just as good at room temperature if you don't want to do last-minute griddling
Provided by Sarah Cook
Time 20m
Number Of Ingredients 7
Steps:
- Arrange the leeks in a wide, lidded pan, so they're no more than 2 leeks deep at any point, then pour over enough boiling water to cover. Cover the pan and cook for 4-6 mins until just tender. Drain, refresh in cold water, then drain again. Now set aside until you are ready to serve.
- Whizz the nuts in a food processor until finely chopped but not powdery, or chop by hand. Mix with the oil, citrus juices and vinegar. Season well.
- To serve, heat a griddle or frying pan and toss the leeks in some oil. Griddle batches for 1 min on each side until slightly charred and warmed through, then put onto 4 plates. Stir the parsley into the nutty dressing, spoon over and serve.
Nutrition Facts : Calories 318 calories, Fat 31 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Protein 5 grams protein, Sodium 0.01 milligram of sodium
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