Hazelnut and Currant Rice Pilaf Recipe
Ingredients
| 1 1/2 cups sliced fresh mushrooms, such as cremini, shiitake, or button | ||
| Shallots | 2 Small, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| 1 cup regular brown rice | ||
| Beef broth | 2 Cup (16 tbs) | |
| Dried tarragon | 1 Teaspoon, crushed | |
| Toasted hazelnuts | 1/4 Cup (16 tbs), chopped | |
| Currants | 1/4 Cup (16 tbs) | |
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.
Chef
