| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Rice & grai, Seattle tim |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Hazelnuts, shelled |
| 6 |
|
Dried shiitake mushrooms |
| 3/4 |
c |
Long-grain brown rice |
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Sweet Italian sausage |
| 1 |
md |
Leek, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1/4 |
ts |
Dried thyme, crushed |
| 1/4 |
ts |
Dried rosemary, crushed |
| 3/4 |
c |
Wild rice |
| 3 |
c |
Chicken broth |
INSTRUCTIONS
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@sprintmail.com
Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by
"Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997
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