This has turned out to be a family favourite at our place:
1-2 T vegetable oil
1 onion
2 cups mushrooms
2 cups pre cooked rice
3/4 cup hazel nuts
1/2 t rosemary
1/4 t paprika powder
salt to taste
I made this side dish in my cast iron pealla pan, but use whatever you feel useful:
Chop the hazel nuts roughly. Set aside.
Heat the oil in pan/skillet/paella pan.
Add onion, saute till it's shiny and cooked through. (It should not get too soft because then it will taste more sugary and we don't want that in this dish.)
While onion is in the pan, slice the mushrooms (I used champignon but shittake might work better) and add them to the onion. Saute for a few minutes, then add rice, salt and paprika.
Stir a few times and let the rice heat through.
At the very end, add hazelnuts, stir them in and serve!
NOTE: I know some of you will notice the no freshly ground pepper in this dish, but the taste of the hazel nuts is really delicate and the pepper will easily overpower it.
I often serve this dish with fish or white meat, like chicken, but I find that if I add a glass of rose vine, I really don't need much else to call it a fabulous meal! smileys/smile.gif
1-2 T vegetable oil
1 onion
2 cups mushrooms
2 cups pre cooked rice
3/4 cup hazel nuts
1/2 t rosemary
1/4 t paprika powder
salt to taste
I made this side dish in my cast iron pealla pan, but use whatever you feel useful:
Chop the hazel nuts roughly. Set aside.
Heat the oil in pan/skillet/paella pan.
Add onion, saute till it's shiny and cooked through. (It should not get too soft because then it will taste more sugary and we don't want that in this dish.)
While onion is in the pan, slice the mushrooms (I used champignon but shittake might work better) and add them to the onion. Saute for a few minutes, then add rice, salt and paprika.
Stir a few times and let the rice heat through.
At the very end, add hazelnuts, stir them in and serve!
NOTE: I know some of you will notice the no freshly ground pepper in this dish, but the taste of the hazel nuts is really delicate and the pepper will easily overpower it.
I often serve this dish with fish or white meat, like chicken, but I find that if I add a glass of rose vine, I really don't need much else to call it a fabulous meal! smileys/smile.gif