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    Hazelnut Brown Rice Casserole


    Source of Recipe


    (Billk54)

    List of Ingredients




    1 cup long-grain brown rice
    1 1/4 cups defatted low-sodium vegetable broth or water*
    1 cup water
    1 tablespoon soy sauce
    2 teaspoons Worcestershire sauce
    1 tablespoon butter or margarine, cut into pieces
    1/4 teaspoon salt
    1/8 teaspoon freshly ground pepper
    1/4 cup chopped toasted hazelnuts**

    Recipe



    Preheat oven to 350 degrees F.

    In a medium saucepan over high heat, combine rice, broth, water, soy sauce, Worcestershire, butter, salt, and pepper. Bring to a boil and then transfer to a 2-quart casserole lightly coated with cooking spray or oil.

    Cover and bake until liquid is absorbed, about 1 hour.

    Stir in nuts just before serving.

    *If you prefer, omit the broth and use all water.

    **To toast hazelnuts:
    Place nuts on a baking sheet in a 350 degrees F oven and bake until lightly browned, 10 to 12 minutes. Wrap in a clean, rough towel and rub nuts together to remove most of the skins.

    Servings: 4

 

 

 


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