Quick Roasted Hazelnut and Charred Leek Brown Rice

Name: Quick Roasted Hazelnut and Charred Leek Brown Rice
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ cups (300 g) long-grain brown rice; ¾ cup (100 g) raw hazelnuts, halved or roughly chopped; 1½ lb (680 g) leeks (white and light green parts), halved lengthwise, rinsed, cut into 3-inch (7.5 cm) pieces; 3 cups (720 ml) vegetable or chicken broth; 2 tbsp (30 g) unsalted butter; 3 sprigs (5 g) fresh thyme sprigs; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A rustic French-inspired brown rice dish where nutty hazelnuts and caramelized leeks provide rich flavor and texture. The rice is toasted before cooking to deepen its nuttiness, then finished with fresh thyme and a touch of butter. A sophisticated yet simple side that complements roasted chicken, fish, or vegetables beautifully.

Prep: 12 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 2 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Measure out all ingredients before you start cooking
Clean leeks by slicing lengthwise, rinsing between layers to remove any grit
Use vegetable or chicken broth that is warm when you add it to the rice

1
Toast the hazelnuts
- Heat a large skillet over medium heat.
- Add the halved hazelnuts and toast, stirring frequently, for 4–5 minutes until fragrant and very lightly browned.
- Transfer to a plate; set aside.
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Ready when: Hazelnuts smell nutty and are lightly browned
Tip: Don't walk away; hazelnuts burn quickly. Toast them fully now to maximize their flavor in the finished dish.
2
Toast the rice
- In the same skillet over medium heat, add the brown rice and stir frequently for 2–3 minutes.
- You should hear a faint crackling sound and smell a toasted, popcorn-like aroma.
- Do not let it brown or stick to the pan.
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Ready when: Rice is fragrant with a dry, crackling sound; grains look slightly glossy
Tip: Toasting the rice before cooking deepens its flavor. Keep the heat at medium to prevent burning.
3
Char the leeks
- Increase heat to medium-high.
- Add 1 tablespoon of the butter to the skillet.
- Arrange leek pieces cut-side down in a single layer.
- Leave them undisturbed for 3–4 minutes to develop a deep golden-brown char.
- Stir and cook for another 2–3 minutes until the edges are caramelized and the leeks are beginning to soften.
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Ready when: Leeks have deep golden-brown char on cut sides and are tender when pierced with a fork
Tip: Resist the urge to stir too early; the initial sear creates the rich caramelization that defines this dish.
4
Add broth and simmer
- Pour the warm broth into the skillet (the rice should be visible but submerged).
- Stir gently to distribute the rice evenly.
- Tuck in the thyme sprigs.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover with a lid, and cook for 30–35 minutes until the rice is tender and the liquid is absorbed.
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Ready when: All liquid is absorbed; rice grains are soft but still have a slight bite; no liquid pools when you tilt the pan
Tip: Brown rice takes longer than white rice to cook. Use a lid to trap steam and cook evenly.
5
Fold in hazelnuts and finish
- Remove from heat.
- Discard the thyme sprigs.
- Gently fold in the toasted hazelnuts and the remaining 1 tablespoon of butter until the butter is melted and distributed.
- Taste and season with kosher salt and black pepper.
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Ready when: Butter is melted, hazelnuts are evenly distributed, seasoning is balanced
Tip: Fold gently to keep the rice grains intact and preserve the charred leek pieces.
6
Rest and serve
- Let the rice rest uncovered for 2–3 minutes.
- This allows the steam to escape and the grains to firm up slightly.
- Fluff with a fork and serve hot alongside roasted chicken, fish, or vegetables.
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Ready when: Steam has mostly escaped; grains are fluffy when fluffed with a fork
Tip: A short rest prevents the rice from becoming mushy and makes it easier to serve.

Good to know

Tips

Toast the brown rice before simmering to develop a deeper, more complex nutty flavor that sets this dish apart.
Clean leeks thoroughly by slicing them lengthwise and rinsing between the layers where grit hides, then cut them into pieces.
For extra richness, use chicken broth instead of vegetable broth to complement the hazelnut and thyme flavors.
If your skillet doesn't have a lid, cover it tightly with foil before simmering the rice.

Storage & reheating

Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water, stirring gently, until warmed through (3–5 minutes). Do not freeze, as the texture of the leeks and hazelnuts may suffer.

Substitutions

raw hazelnuts → Toasted walnuts or sliced almonds. Both offer a similar nutty flavor and texture. Toast them the same way. Walnuts will be slightly earthier; almonds more delicate.
leeks (white and light green parts) → Scallions (white and light green parts) or shallots. Use about 8–10 scallions cut into 2-inch pieces, or 6 peeled shallots halved. They cook faster (15–20 minutes total), so reduce the simmering time to 20–25 minutes.
fresh thyme sprigs → Fresh sage, rosemary, or bay leaf. Use 3 sage leaves or 2 short rosemary sprigs. Sage and rosemary are stronger; use them sparingly.
long-grain brown rice → Farro, spelt, or wild rice. Increase liquid to 3.5 cups and cooking time to 40–45 minutes for farro or spelt. Wild rice needs 45–50 minutes and can be cooked with brown rice for a blend.