Oregon hazelnut medley (microwave)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked rice or bulgar rinsed & drained |
| ½ | cup | Apple chunks |
| ½ | cup | Dark raisins |
| ½ | cup | Roasted Oregon hazelnuts |
| ½ | cup | Mushrooms, quartered |
| ½ | cup | Onion, coarsely chopped |
| 3 | cups | Bok choy leaves and tender stems |
| 1 | cup | Chicken broth |
| 1 | tablespoon flour | |
| 1 | tablespoon butter 1/4 cup fresh parsley, finely chopped | |
Directions
Pour hot water over raisins and soak 20 minutes. Drain and use the liquid in your favorite bread or stew recipe. Prepare vegetables as indicated, and slice bok choy diagonally through the leaves and stems. Cover and microwave all vegetables in chicken broth on FULL POWER for 2 minutes or until crisp tender. Remove vegetables from broth and reserve. Prepare roux: dash cayenne
Mix flour and cayenne. Rub butter into flour mixture until smooth.
Add ¼ cup broth from vegetables and stir until blended; gradually add this mixture to the rest of the broth and stir until smooth. Add parsley and microwave on FULL POWER for 90 seconds, stirring every 30 seconds until thick. Toss rice, vegetables, hazelnuts, raisins and thickened broth until well mixed. Adjust salt. Heat through on FULL POWER for 1 minute.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board