Wild Rice with Watercress and Hazelnuts
Wild Rice with Watercress and Hazelnuts is a flavorful French French Receipes dish prepared with quality ingredients. Cook rice and bay leaf in a large pot of boiling salted water until some grains have burst and rice is tender, 45–55 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook rice and bay leaf in a large pot of boiling salted water until some grains have burst and rice is tender, 45–55 minutes.
Drain thoroughly and spread out rice on a rimmed baking sheet to cool; discard bay leaf.
Meanwhile, preheat oven to 350°F.
Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes.
Let cool, then rub hazelnuts in a clean kitchen towel to remove some of the skins.
Gently crush nuts by pressing under the flat side of a chef’s knife; set aside.
Heat butter in a large skillet over medium-low.
Cook onion and garlic, stirring often, until onion is golden, 15–20 minutes.
Remove from heat.
Whisk vinegar, maple syrup, and mustard in a large bowl until smooth.
Scrape in onion mixture and cooled rice and toss to coat; season with salt and pepper.
Fold in nearly all of the hazelnuts and cress, then transfer to a platter.
Top with remaining hazelnuts and cress.
Rice can be cooked 2 days ahead.
Let cool; cover and chill.
Rice mixture (without hazelnuts and cress) can be made 3 hours ahead; store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
