Danny Kim
Nuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.
Recipe information
Yield
4 Servings
Ingredients
1
cup black rice (such as Forbidden rice)
Kosher salt and freshly ground pepper
2
tablespoons walnut oil or olive oil
⅓
cup toasted hazelnuts, coarsely chopped
Need to make a substitution?
Preparation
Step 1
Combine rice, a pinch of salt, and 1¾ cups water in a medium saucepan and bring to a boil over high heat. Lower heat to a bare simmer and cook, covered, until rice is tender, 30–35 minutes. Let stand, covered, 5 minutes. Drain any excess water.
Step 2
Mix together rice and walnut oil, season with salt and pepper, and stir in hazelnuts.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 39 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 6 Sodium (mg) 125