Bhutanese Rice with Roasted Hazelnuts
Makes
4
servings
Excellent on the Holiday table or any time of year. Crunchy and flavorful.
Meal Type
Side Dishes
Diet Type
Gluten-Free
Ingredients
Zest of one orange
1 Cup Bhutanese rice uncooked
Juice of one orange plus water
1 Tablespoon extra virgin olive oil
1 Small yellow onion diced
2 Stalks celery diced
1 Clove garlic minced
½ teaspoon sea salt
½ Cup Oregon Orchard hazelnuts
1/3 Cup dried cranberries
1 small tart apple diced into ½ inch pieces
½ Cup fresh dill minced
Black pepper to taste
1 Cup Bhutanese rice uncooked
Juice of one orange plus water
1 Tablespoon extra virgin olive oil
1 Small yellow onion diced
2 Stalks celery diced
1 Clove garlic minced
½ teaspoon sea salt
½ Cup Oregon Orchard hazelnuts
1/3 Cup dried cranberries
1 small tart apple diced into ½ inch pieces
½ Cup fresh dill minced
Black pepper to taste
1
Set orange zest aside.
2
Wash the rice drain and place in a pot. Add the orange juice and enough water to equal 1 ½ cups. Bring to a boil reduce the heat cover and simmer for 20 minutes.
3
Heat the oil in a skillet add the onion then the celery. Next add the garlic continuing to sauté until the onion is translucent. Remove from heat and set aside.
4
Roast the nuts in a 350 degree oven for about 7 minutes. Chop coarsely.
5
Put the rice in a large bowl. Add the vegetables nuts cranberries and apples. Toss well.
6
Serve with turkey, chicken, or tofu.