Wild Rice, Shiitake and Hazelnut Pilaf Recipe

Name: Wild Rice, Shiitake and Hazelnut Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups wild rice, raw, rinsed; 1 116 quarts water; 1 ⅔ teaspoons sea salt; 3 ⅓ tablespoons sesame oil; ⅞ cup hazelnuts, rough chopped; 3 13 garlic cloves, minced; 1 ⅔ tablespoons gingerroot, fresh, grated; 1 ⅛ tablespoons orange zest; 1 23 medium leeks, sliced (white part only); 6 23 large shiitake mushrooms, sliced; salt and black pepper, to taste; ⅞ cup fresh cilantro, chopped; 1 23 whole oranges, zest and juiced

Servings: persons

1 ⅔ cups wild rice, raw, rinsed
1 116 quarts water
1 ⅔ teaspoons sea salt
3 ⅓ tablespoons sesame oil
⅞ cup hazelnuts, rough chopped
3 13 garlic cloves, minced
1 ⅔ tablespoons gingerroot, fresh, grated
1 ⅛ tablespoons orange zest
1 23 medium leeks, sliced (white part only)
6 23 large shiitake mushrooms, sliced
salt and black pepper, to taste
⅞ cup fresh cilantro, chopped
1 23 whole oranges, zest and juiced

1
Rinse wild rice; place in a saucepan with water and sea salt.
2
Bring to a boil, cover, reduce heat, and simmer for an hour or until the gains are soft and the water is absorbed.
3
Remove from heat and allow to steam, covered, for 5-10 minutes.
4
Fluff with a fork.
5
Heat oil in large saute pan.
6
Add the hazelnuts and saute until aromatic.
7
Add garlic, ginger, and orange zest and saute until fragrant, about 1 minute.
8
Add leeks, shiitakes, and another pinch of salt.
9
Saute until vegetables soften, about 4 minutes.
10
Add rice to saute pan, season with pepper and additional salt to taste and stir to combine.
11
Cover and cook on low until rice is warmed through.
12
Remove pan from heat.
13
Stir in cilantro and orange juice and serve.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ⅔ cups wild rice, raw, rinsed, 1 116 quarts water, 1 ⅔ teaspoons sea salt, 3 ⅓ tablespoons sesame oil, and more.

Yes, Wild Rice, Shiitake and Hazelnut Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Rice, Shiitake and Hazelnut Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions