Harvest Wild Rice with Hazelnuts and Mushrooms

A flavorful accompaniment for any meal.
Servings 6 1/2 cup servings
Prep Time


  • 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


  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.)

Recipe Notes

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