| * Exported from MasterCook *
Corn Sauté with Hazelnuts
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
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4 cups of whole kernel corn (fresh or canned)
3 tablespoons of vegetable oil
1 large red pepper
5 chopped green onions (5 to 6)
1 medium clove garlic, peeled and minced
3/4 teaspoon of ground cumin
2 tablespoons of honey
1/3 cup of roasted and chopped Oregon hazelnuts
Salt and pepper, to taste |
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In a large pan, heat oil over medium heat. Add onions, red pepper and garlic and sauté for 1 minute. Add corn and sauté for 6 to 7 minutes or until corn is tender and hot. Add cumin and honey and mix well. Add the hazelnuts and season to taste.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/"
Yield:
"4 1/4 cups"
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Per Serving (excluding unknown items): 188 Calories; 9g Fat (41.2% calories from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 430 0 0 2665 0 0 0 3677 0
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