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Prepare 1cup wild rice blend as the label directs. Cook 1 thinly sliced leek in 2 tablespoons butter with a few thyme sprigs until tender, about 8 minutes. Season with salt and pepper. Toss the rice with half of the leek mixture, then top with the rest. Sprinkle with chopped hazelnuts and season with salt and pepper.
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$49.95 
Photo: Rice with Leeks and Hazelnuts Recipe
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By pols005
tulsa, OK
on April 08, 2012
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I changed this reipe up a bit to accomodate what I had on hand. Instead of thyme I used cilantro and instead of the hazelnuts I used pistachios. It turned out great!
By sandiemaye_4273281
Cleveland, OH
on March 12, 2012
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This is delicious! Very tasty.
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