This elegant autumn side dish dresses up any dinner plate.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2006
Spread hazelnuts on rimmed baking sheet; toast in 350°F (180°C) oven until golden and fragrant, about 12 minutes. Transfer to tea towel; rub with towel to remove most of the skins. Let cool and chop. Set aside.
In saucepan, melt butter over medium heat; fry onion, garlic, carrot and celery, stirring occasionally, until softened, about 5 minutes. Add rice; cook, stirring, for 1 minute.
Add stock and salt ; bring to boil. Reduce heat to low; cover and simmer until about 2 tbsp (25 mL) liquid remains and most of the rice is split open, about 50 minutes.
Add cherries; let stand, covered, for 10 minutes. Add hazelnuts, parsley and pepper; toss. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 202 mg
- Protein 7 g
- Calories 237.0
- Total fat 9 g
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 34 g
- Iron 9.0
- Folate 18.0
- Calcium 5.0
- Vitamin A 16.0
- Vitamin C 5.0