Photo Credit: Random Allrecipes User
INGREDIENTS:
1/4 cup butter
1/2 cup uncooked long-grain rice
1/4 cup uncooked orzo pasta
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup minced celery
2 cups chicken broth
2 tablespoons chopped fresh parsley
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/2 cup chopped toasted hazelnuts
DIRECTIONS:
1. Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
2. Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.
Caroline and I actually made this twice this weekend. The second time we halved the butter to cut some fat and it was equally good. This time used walnuts instead of hazelnuts and dried thyme instead of parsley & marjoram (because I have no marjoram and you all know how I feel about parsley). Oh, and veg broth instead of chicken.
ReplyDeleteThe lack of butter the second time didn't even phase me. I was still scarfing it down. This stuff totally reminds me of stuffing. It's definitely a comfort food.
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