Yield: 6 Servings
|¼ cup||Hazelnuts, shelled|
|6 \N||Dried shiitake mushrooms|
|¾ cup||Long-grain brown rice|
|2 tablespoons||Olive oil|
|½ pounds||Sweet Italian sausage|
|1 medium||Leek, finely chopped|
|1 \N||Clove garlic, minced|
|¼ teaspoon||Dried thyme, crushed|
|¼ teaspoon||Dried rosemary, crushed|
|¾ cup||Wild rice|
|3 cups||Chicken broth|
Please note the exact title was "Toasted Brown Rice with Wild Rice, Sausage, Hazelnuts and Mushrooms." 1. Put the hazelnuts into a small baking pan. Toast in a preheated 350-degree oven about 10 minutes, or until the skins start to crack. Cool slightly and place in a clean kitchen towel. Close towel and rub to remove the papery hazelnut skins. Chop the nuts coarsely.
2. Cover the cried mushrooms with hot water and let soak 30 minutes, until soft. Drain. Discard tough stems and chop the mushrooms coarsely.
3. Heat a large heavy skillet over medium heat. Spread brown rice in the skillet and toast 5 to 10 minutes, or until the grains are a light golden color. Stir occasionally. Remove from the pan.
4. In a heavy saucepan, heat the olive oil over medium heat. Remove the sausage from the casings and put into the pan. Break up with a spatula and cook until most of the pink is gone. Then add the leek and garlic; sauté 5 minutes. Add the mushrooms, thyme and rosemary; cook 3 minutes.
6. Remove from the heat and stir in the hazelnuts. Let stand, covered, 5 ,minutes.
>From "Pilaf, Risotto, and Other Ways with Rice" by Sada Fretz. MC formatted 3/18/97 by MsRooby@...
Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@...> on Mar 18, 1997