Hazelnut and Currant Rice Pilaf Recipe

Summary

Preparation Time15 MinCooking Time50 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Sliced mushrooms1 1⁄2 Cup (24 tbs) (Such As Cremini, Shiitake, Or Button)
 Shallots2 , finely chopped
 Garlic1 Clove (5 gm), minced
 Olive oil1 Tablespoon
 Brown rice1 Cup (16 tbs) (Regular)
 Beef broth2 Cup (32 tbs)
 Snipped tarragon/1/4 teaspoon dried tarragon, crushed1 Teaspoon
 Toasted hazelnuts1⁄4 Cup (4 tbs), chopped (Filberts)
 Currants1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1136 Calories from Fat 371

% Daily Value*

Total Fat 43 g66.7%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1582.5 mg65.9%

Total Carbohydrates 164 g54.6%

Dietary Fiber 11.3 g45%

Sugars 3.8 g

Protein 28 g55.4%

Vitamin A 16.8% Vitamin C 34.8%

Calcium 22.7% Iron 46.3%

*Based on a 2000 Calorie diet

Directions

1. In a medium saucepan cook mushrooms, shallots, and garlic in hot oil till tender. Add uncooked rice; cook and stir 2 minutes more. Carefully add broth, dried tarragon (if using), and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Stir in the fresh tarragon (if using), hazelnuts, and currants. Cover; let stand 5 minutes.
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