Wild Rice And Mushroom Pilaf
|Sliced mushrooms||500 Milliliter|
|Wild rice||250 Milliliter|
|Chicken stock||375 Milliliter|
|Chopped parsley||50 Milliliter|
|Toasted hazelnuts||50 Milliliter|
|Green onion||2 , chopped|
In large heavy saucepan, melt butter over medium-high heat; cook mushrooms and onion, stirring often, for 5 minutes or until tender.
Add rice, stirring to coat grains.
Stir in stock; cover and bring to boil.
Reduce heat to medium-low and simmer, partially covered, for 45 to 55 minutes or until rice is tender and liquid is absorbed.
Stir in parsley, hazelnuts, green onions, and salt and pepper to taste.
Makes 6 to 8 servings.
* Toast hazelnuts on baking sheet in 350Ã‚Â°F (180Ã‚Â°C) oven for 6 to 8 minutes or until golden brown.
Wrap in clean tea towels and rub off skins.