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Apple and Hazelnut Wild Rice

Ingredients: 1 cup wild rice, rinsed and drained 1/4 cup hazelnuts, coarsely chopped 1 tsp. canola Oil

2 scallions finely sliced 1 rib celery finely sliced 1/2 medium green bell pepper, seeded and finely diced 1/2 cup mushrooms, coarsely chopped 1 apple cored and diced 1/4 cup sage, finely minced 2 tbsps. fresh thyme, chopped Salt and pepper to taste 1/2 cup chicken broth

Instructions: Preheat the oven to 325 degrees. In a medium –size saucepan, place the wild rice and 3 cups of water and bring to a boil. Reduce the heat and simmer for 40 minutes, or until the rice is tender but has not burst. Toast the hazelnuts in the oven for about 8 minutes, until lightly golden. Set aside. In a large sauté pan, heat the oil over medium heat. Add the scallion, celery, green pepper, mushrooms, apple, sage, thyme, and salt and pepper to taste. Sauté for 6 to 8 minutes, or until tender. Add the cooked wild rice and chicken broth, and heat through, 2 to 3 minutes or until the chicken broth is absorbed. Remover from the heat and garnish with the chopped hazelnuts. Serve immediately.

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