Harvest Wild Rice with Hazelnuts and Mushrooms

Harvest Wild Rice with Hazelnuts and Mushrooms


6 1/2 cup servings


  • 1 cup uncooked wild rice
  • 4 cups Chicken Broth
  • 1 teaspoon Salt
  • 1 tablespoon Butter
  • 3 cups sliced fresh mushrooms
  • 1/2 cup sliced shallots
  • 1 package hazelnuts, toasted, 2 ounce
A flavorful accompaniment for any meal.


  1. Rinse wild rice in strainer under running water or bowl of water; drain. In heavy saucepan, bring wild rice, chicken broth and salt to a boil; reduce heat and simmer, covered, until kernels are open and tender but not mushy (45-55 minutes). Drain. In small skillet, over medium heat, melt butter. Saute mushrooms and shallots until tender (5-6 minutes). Stir mushroom mixture and toasted hazelnuts into wild rice.
  2. Hazelnuts: To toast hazelnuts, heat oven to 275 F. Spread nuts in single layer in a shallow pan. Toast until skins crack (20-30 minutes). To remove skins, rub nuts while warm with a rough cloth (some skins will remain.)

Chef’s tip

Tip:  Rice may be made ahead.  Place in microwavable container, cover; microwave (HIGH) until heated through (4-5 minutes), stirring once.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.