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Source: The Working Family's Cookbook

Wild Rice with Mushrooms and Hazelnuts
Much of the wild rice sold today is cultivated and harvested by machinery and comes from California.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 cup wild rice
5 cups water
1/4 teaspoon salt
1/3 cup hazelnuts
2 tablespoons olive oil
1/4 pound white mushrooms
1 teaspoon chopped fresh sage
1/3 cup scallions, chopped
2 teaspoons low sodium soy sauce
2 tablespoons chopped parsley
freshly ground pepper

Rinse the rice and combine it in a medium saucepan with the water and salt. Bring the water to the boil, reduce the heat and simmer for about 30 minutes until the rice is tender. Drain in a colander.

Meanwhile, heat the oven to 425 degrees. Toast the hazelnuts in a baking dish for 5 to 7 minutes until they are fragrant and their skins begin to crack. Put the nuts in a towel and rub them vigorously against one another to remove the skin (some of the skin will not come off, but don't worry about it). Roughly chop the nuts.

Heat the oil in a medium frying pan over medium-high heat. Add the mushrooms and cook for 4 to 5 minutes until the mushrooms wilt. Add the sage and scallions and cook for 1 to 2 minutes until the scallions are softened. Stir in the soy sauce and parsley.

When the rice is cooked, reheat the mushroom mixture, add the cooked rice and hazelnuts and stir to blend. Season to taste with salt and pepper.

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