Wild Rice Bowl With Watercress And Hazelnuts Food

WILD RICE BOWL WITH WATERCRESS AND HAZELNUTS

Steps:

• Set oven to 350F
• Put the rice, broth, and bay leaf in a sauce pan and bring to a boil. Lower the heat and cook, partially covered, for about 45 minutes, or until the rice is just barely tender. If your rice is still too firm, cook it a little longer, adding extra water or broth if the liquid is too low. Drain.
• Meanwhile put the hazelnuts on a dry baking sheet and roast them for 15 minutes, shaking the pan to redistribute the nuts once during that time. Remove and let cool on the pan. When the nuts are cool, wrap them in a clean dish cloth and rub the nuts together to remove most of their skins. Discard the skins and give the nuts a rough chop.
• Dry saute the mushrooms in a skillet, stirring until they are browned and fragrant. Remove to a plate.
• Melt the butter in the same pan and saute the onions and garlic for about 7 minutes until just turning golden. Add the rice to the pan, stir well, and season with salt and pepper to taste. Keep warm.
• Whisk the dressing ingredients together and taste to adjust.
• Arrange the watercress in a shallow salad bowl and top with the rice mixture. Drizzle with the dressing.
• Scatter the nuts over top, and garnish with the micro greens.

WILD RICE WITH WATERCRESS AND HAZELNUTS

Steps:

• Cook rice and bay leaf in a large pot of boiling salted water until some grains have burst and rice is tender, 45-55 minutes. Drain thoroughly and spread out rice on a rimmed baking sheet to cool; discard bay leaf.
• Meanwhile, preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool, then rub hazelnuts in a clean kitchen towel to remove some of the skins. Gently crush nuts by pressing under the flat side of a chef's knife; set aside.
• Heat butter in a large skillet over medium-low. Cook onion and garlic, stirring often, until onion is golden, 15-20 minutes. Remove from heat.
• Whisk vinegar, maple syrup, and mustard in a large bowl until smooth. Scrape in onion mixture and cooled rice and toss to coat; season with salt and pepper. Fold in nearly all of the hazelnuts and cress, then transfer to a platter. Top with remaining hazelnuts and cress.
• Do Ahead
• Rice can be cooked 2 days ahead. Let cool; cover and chill. Rice mixture (without hazelnuts and cress) can be made 3 hours ahead; store airtight at room temperature.