Wild Rice with Watercress and Hazelnuts

Ingredients for Wild Rice with Watercress and Hazelnuts

• 375g wild rice

• 1 bay leaf

• Koshersalt

• 80g skin-on hazelnuts

• 6 tablespoons unsalted butter

• 1 large onion, thinly sliced

• 6 garlic cloves, thinly sliced

• 60ml sherry vinegar or red wine vinegar

• 1 tablespoon pure maple syrup

• 1 tablespoon whole grain Dijon mustard

• Nymalen svartpeppar

• 2 cups trimmed watercress, upland cress, or micro cress

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. Drain thoroughly and spread out rice on a rimmed baking sheet to cool; discard bay leaf.

Meanwhile, preheat oven to 177°C. 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.

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