Serves:
6
Prep Time:
30
Meal Occasion:
Main Dish, Dinner
Cuisine Type:
Italian
Ingredients
| 1 | cup UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice (uncooked) |
| 1/2 | lb. chopped walnuts |
| 1/2 | lb. toasted hazelnuts |
| 1/2 | medium extra-virgin olive oil |
| 1/4 | cup Parmigiano Reggiano (freshly grated) |
| 4 | fresh sage leaves |
| 4 | Tbsp. virgin olive oil |
| 1 3/4 | cups chicken stock (or broth) |
Instructions
1. In a heavy bottom 12- to 14-inch pan with tight fitting lid over medium heat, place chopped onion and sage leaves in 4 tablespoons virgin olive oil and sauté until translucent but not browned.
2. Add mushrooms and sauté until lightly browned but not fully cooked, about 3 minutes.
3. Add rice and stir over MEDIUM heat to coat thoroughly. Add chicken stock/broth and bring to a boil.
4. Lower heat to simmer, cover and cook 12 minutes. Remove lid, add Parmigiano Reggiano and stir until well blended. Allow to rest 1 minute.
5. Season with salt and pepper and serve immediately.