Wild Rice with Watercress and Hazelnuts
Ingredients
- 2 cups wild rice
- 1 bay leaf
- Kosher salt
- ⅓ cup skin-on hazelnuts
- 6 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 6 garlic cloves, thinly sliced
- ¼ cup sherry vinegar or red wine vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon whole grain Dijon mustard
- Freshly ground black pepper
- 2 cups trimmed watercress, upland cress, or micro cress
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