Best Rice With Leeks And Hazelnuts Recipes

BROWN RICE WITH HAZELNUTS

Brown Rice with Hazelnuts image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup chopped hazelnuts (recommended: Diamond) available on baking aisle
3 cups chicken stock
2 tablespoons butter or extra-virgin olive oil
1 1/2 cups brown rice (recommended: Uncle Ben?s or Near East)
2 tablespoons chopped flat-leaf parsley

Steps:

Toast nuts in a small pan over low heat then remove from heat and reserve.
Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.

WHOLE-WHEAT SPAGHETTI WITH LEEKS AND HAZELNUTS

Whole-Wheat Spaghetti with Leeks and Hazelnuts image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
12 ounces whole-wheat spaghetti
4 tablespoons extra-virgin olive oil
3 large leeks, white and light-green parts only, thinly sliced
2 teaspoons sugar
2 teaspoons balsamic vinegar (preferably aged)
1 small head radicchio, halved, cored and thinly sliced
6 ounces creamy Italian cheese, such as fontina or taleggio, cubed
1/4 to 1/3 cup hazelnuts, toasted and chopped

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons olive oil. Scatter the leeks in the skillet and season with 1 teaspoon each salt and sugar. Cook, stirring occasionally, until tender, about 10 minutes. Drain the pasta, reserving about 1 cup of the cooking liquid. Add the pasta and the reserved cooking liquid to the skillet with the leeks. Add the remaining 2 tablespoons oil, 1 teaspoon sugar and the balsamic vinegar. Increase the heat to medium-high and add the radicchio and cheese. Toss until the cheese melts, 3 to 5 minutes. Season with salt and top with the hazelnuts.

Nutrition Facts : Calories 692, Fat 34 grams, SaturatedFat 11 grams, Cholesterol 49 milligrams, Sodium 966 milligrams, Carbohydrate 78 grams, Fiber 13 grams, Protein 26 grams

RICE WITH LEEKS AND HAZELNUTS

Rice with Leeks and Hazelnuts image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

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, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 153 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams