Hazelnut Pilaf

    40 minutes

    This is a wonderful pilaf which incorporated two of our favourites: hazelnuts and mushrooms. Great as a side dish or even a light meal in itself!

    185 people made this

    Serves: 6 

    • 65g butter
    • 1/2 cup (90g) uncooked long-grain rice
    • 1/4 cup uncooked risoni pasta
    • 1/2 cup sliced fresh mushrooms
    • 1/2 cup chopped onion
    • 1/4 cup minced celery
    • 2 cups (500ml) chicken stock
    • 2 tablespoons chopped fresh parsley
    • 1/4 teaspoon dried marjoram
    • 1/4 teaspoon ground black pepper
    • 1/2 cup chopped toasted hazelnuts

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place a large frypan over medium-low heat. Melt butter then saute rice, risoni, mushrooms, onion and celery. Stir constantly until rice is lightly browned.
    2. Mix in chicken stock, parsley, marjoram, pepper and hazelnuts. Bring to a boil then reduce heat to low, cover frypan and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.

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    Reviews and Ratings
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    Reviews in English (143)


    Yes, Stephanie, this WAS delicious! Hubby and I both enjoyed this so much. It's clear that toasting the nuts, the orzo and the rice made all the difference in the world. This took a blend of simple ingredients over the top! Pretty and brown,with a wonderful depth of flavor. Just the right amount of seasoning too, that was neither bland nor overpowering. Thanks for sharing your recipe!  -  05 Jan 2008  (Review from Allrecipes USA and Canada)


    even without the nuts, this is good. Try it with wild rice and its better.  -  26 Apr 2002  (Review from Allrecipes USA and Canada)


    This recipe is excellent! The first time I made it was for a dinner party for 40 people and it turned out perfectly. Everyone raved about it. I added tarragon and used almonds instead of hazelnuts. It has become mine and my family's new favorite side dish!  -  27 Dec 2005  (Review from Allrecipes USA and Canada)