Sensational Sides

                                                          
 
        
        

                    
Harmonizing with the Main Event.






  
      

      Brown Rice Pilaf with Hazelnuts
    

  
  
  
  

        

               
Brown Rice Pilaf with Hazelnuts

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
Not your mother’s brown rice



              

              

                  
                  
    

  • 1 1/2 Tbsp Hain Pure Foods Safflower Margarine 
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  • 3 lg mushrooms, coarsely chopped 
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  • 1 sm onion, chopped 
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  • 1/2 c Arrowhead Mills Long Grain Brown Rice 
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  • 3 Tbsp (2 oz) coarsely chopped hazelnuts 
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  • 1 1/4 c Imagine Foods Natural Free Range Chicken Broth 
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  • 1/2 tsp dried thyme 
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  • 1/2 tsp grated lemon peel 
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  1. Melt the margarine in a saucepan over medium heat. Stir in the mushrooms and onion. Cook, stirring occasionally, until the mushroom liquid evaporates, 8 to 10 minutes. Stir in the rice and nuts, and cook, stirring frequently, for 2 minutes. Stir in the broth and thyme.   Bring to a simmer. Cover, reduce heat to low, and cook until the rice is tender, about 45 minutes. 
    2. 

  2. Add lemon peel and fluff the rice with a fork before serving. 
    3. 




              

                             
          
          

		

      

  


  

 






  
      

      Herb Stuffing with Chestnuts and Sage
    

  
  
  
  

        

               
Herb Stuffing with Chestnuts and Sage

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Serves 8

                                                  

              

                  
A traditional stuffing for family celebrations



              

              

                  
                  
    

  • 1 package of Arrowhead Mills Organic Savory Herb Stuffing 
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  • 3/4 stick unsalted butter, melted 
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  • 10oz of hot Italian sausage meat 
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  • 2 cups onion, diced 
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  • 11/2 cups celery stalk, diced 
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  • 1/4 cup, packed of fresh sage leaves, roughly chopped 
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  • 1 cup of jarred chestnuts, peeled and coarsely crumbled 
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  • 1/3 cup flat leaf parsley, roughly chopped 
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  • 1/2 teaspoon of Hain ionized sea salt 
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  • 1/2 teaspoons freshly ground black pepper 
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  • 11/2 cups Imagine Organic Low Sodium Chicken Broth 
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  1. Preheat oven to 350° F. 
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  2. Butter an 11x7x2 glass baking dish. 
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  3. Heat 1 tablespoon of the butter in a large skillet over a medium high heat. Add the onions, celery and sage cover and cook until tender, about 6 minutes. 
    4. 

  4. Stir in the sausage meat , with a wooden spoon crumble the meat, continue to cook until the sausage  has browned ., with   and breaking it up with a wooden spoon, continue to cook until all the meat has browned and is crumbled in appearance, about 10 minutes. 
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  5. Transfer sausage mixture to a bowl, stir in the chestnuts, parsley, salt and pepper. Stir in Arrowhead Mills stuffing mix with chicken broth; add a little more broth if stuffing is too dry. Stir in remaining butter. 
    6. 

  6. Transfer stuffing to prepared baking dish and cover with buttered foil. Bake for 40 minutes. Uncover and bake a further 20 minutes or until top is crispy and golden. 
    7. 




              

                             
          
          

		

      

  


  

 






  
      

      Blueberry, Date and Walnut Stuffing
    

  
  
  
  

        

               
Blueberry, Date and Walnut Stuffing

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Serves 8

                                                  

              

                  
An untraditional stuffing that’s sure to draw praise



              

              

                  
                  
    

  • 1 Package of Arrowhead Mills Organic Savory Herb Stuffing 
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  • 3 cloves of garlic, minced 
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  • 1 cup of onion, diced 
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  • 1 cup of celery, diced 
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  • 1 cup of granny smith apples, cored, peeled and diced 
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  • 1 cup of dates, pitted and quartered 
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  • 11/2 cup of dried figs, quartered 
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  • 1 cup of lemon soaked dried blueberries  
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  • 1 cup of toasted walnuts, chopped 
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  • 1/4 cup of sage, roughly chopped 
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  • 1/4 cup of flat leaf parsley, roughly chopped 
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  • 2-3 cups of Imagine Organic Chicken or Vegetable Broth 
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  • 1/2 teaspoon of Hain ionized sea salt 
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  • 1/2 teaspoon of freshly ground black pepper 
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  • 3/4 stick unsalted butter 
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  1. Preheat oven to 350° F. 
    2. 

  2. Butter an 11x2x2 glass baking dish. 
    3. 

  3. Heat 1 tablespoon of the butter in a large skillet over a medium high heat. Add the garlic, onions, celery, apples and sage, cover and cook until tender, about 6 minutes. 
    4. 

  4. Transfer mixture to a bowl, stir in the walnuts, dates, figs, blueberries, parsley, salt and pepper. 
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  5. Stir in Arrowhead Mills stuffing mix with chicken or vegetable broth. Add a little more broth if stuffing is too dry. Stir in remaining butter. 
    6. 

  6. Transfer stuffing to prepared baking dish and cover with buttered foil. Bake for 40 minutes. Uncover and bake a further 20 minutes or until top is crispy and golden. 
    7. 




              

                             
          
          

		

      

  


  

 






  
      

      Long-Grain Risotto
    

  
  
  
  

        

               
Long-Grain Risotto

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
Packed with taste and flavor



              

              

                  
                  
    

  • 1 c Arrowhead Mills Long Grain Brown Rice 
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  • 2 Tbsp Hain Pure Foods Canola Oil or Spectrum Naturals Canola Oil 
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  • 1 onion, chopped 
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  • 1 clove garlic, minced 
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  • 3 Tbsp minced parsley 
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  • 1/2 tsp dried rosemary, crumbled  (optional) 
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  • Pinch of saffron 
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  • 2 c water 
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  • 1/2 c grated Parmesan cheese 
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  1. Rinse the rice, and drain well. 
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  2. Heat the oil in a large nonstick skillet over medium heat, and sauté the onion and garlic until golden. Add the rice, and cook for 3 minutes, stirring constantly. Each grain should be golden. 
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  3. Mix the parsley, rosemary, and saffron in the water. Pour 1/2 cup into the rice mixture. Cover and simmer gently. Gradually add the remaining 1 1/2 cups water as the liquid is absorbed. Just before the rice is done, about 15 to 20 minutes, add 1/4 cup of the cheese. When the cheese is melted through, remove from the heat. Top with the remaining 1/4 cup cheese. 
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