| Level: | Easy |
| Total: | 50 min |
| Prep: | 40 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Instructions
- 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
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!
This is delicious! Very tasty.