Bhutanese Rice with Roasted Hazelnuts
4
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
Excellent on the Holiday table or any time of year. Crunchy and flavorful.
Meal Type
Side Dishes
Diet Type
Gluten-Free
Set orange zest aside.
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.
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.
Roast the nuts in a 350 degree oven for about 7 minutes. Chop coarsely.
Put the rice in a large bowl. Add the vegetables nuts cranberries and apples. Toss well.
Serve with turkey, chicken, or tofu.
Ingredients
Zest of one orange1 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