Rice with Leeks and Hazelnuts

  5.0 – 2 reviews  • Low Sodium
Level: Easy
Total: 50 min
Prep: 40 min
Cook: 10 min
Yield: 4 servings

Instructions

  1. Prepare 1 cup wild rice blend as the label directs. Cook 1 thinly sliced leek in 2 tablespoons butter with a few thyme sprigs until tender, about 8 minutes. Season with salt and pepper. Toss the rice with half of the leek mixture, then top with the rest. Sprinkle with chopped hazelnuts and season with salt and pepper.

Nutrition Facts

Calories 253 calorie
Total Fat 11 grams
Saturated Fat 4 grams
Cholesterol 15 milligrams
Sodium 153 milligrams
Carbohydrates 34 grams
Dietary Fiber 4 grams
Protein 7 grams
Sugar 2 grams

Reviews

Amy Mcgrath
I changed this reipe up a bit to accomodate what I had on hand. Instead of thyme I used cilantro and instead of the hazelnuts I used pistachios. It turned out great!
Michelle Hernandez DDS
This is delicious! Very tasty.

 

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