Hazelnut-Cranberry Rice

Name: Hazelnut-Cranberry Rice
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 15 servings
Ingredients: 3 tablespoons vegetable oil; 2 1/3 cups white rice; 1 cup wild rice; 2 tablespoons salt; 1 teaspoon ground black pepper; 1 bay leaf; 1 white onion, diced; 4 cups fish or chicken stock; 1 cup dried cranberries; 1 cup toasted hazelnuts

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Level: Easy

Total: 1 hr 10 min
Active: 20 min

Yield: 15 servings

Level: Easy

Total: 1 hr 10 min
Active: 20 min

Yield: 15 servings

Ingredients

3 tablespoons vegetable oil

2 1/3 cups white rice

1 cup wild rice

2 tablespoons salt

1 teaspoon ground black pepper

1 bay leaf

1 white onion, diced

4 cups fish or chicken stock

1 cup dried cranberries

1 cup toasted hazelnuts

Directions

Preheat the oven to 350 degrees F.
Heat the oil in a large ovenproof pot over medium heat. Add the white rice, wild rice, salt, pepper, bay leaf and onions and cook until the white rice begins to brown, 8 to 10 minutes. Add the stock, cranberries and hazelnuts; bring to a boil, then cover and transfer to the oven. Bake until the rice is tender, about 45 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Mill Casino Hotel and RV Park, North Bend, OR

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Hazelnut-Cranberry Rice

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