Rice with leeks and hazelnuts
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 253, total fat 11 G., saturated fats 4 G., proteins 7 G., carbohydrates 34 G., fiber 4 G., cholesterol 15 mg, sodium 153 mg, sugar 2 G.
Calories 253, total fat 11 G., saturated fats 4 G., proteins 7 G., carbohydrates 34 G., fiber 4 G., cholesterol 15 mg, sodium 153 mg, sugar 2 G.
Infuse a simple rice side dish with rich flavor and a whole bouquet of aromas by adding sweet leeks sautéed in butter, fresh thyme, and chopped hazelnuts. This side dish is festive and goes perfectly with any meat or poultry dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup wild rice mixture
- 1 leek
- Hazelnut
We recommend
Cooking the dish according to the recipe:
- Cook 1 cup of wild rice mixture according to package directions. Saute 1 thinly sliced leek with a few sprigs of thyme in 2 tablespoons of butter until softened, about 8 minutes. Season with salt and pepper to taste.
- Mix the rice with half the leek mixture, then add the remaining onions. Sprinkle with chopped hazelnuts and season with salt and pepper to taste.
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