Ingredients
- 1 cup chopped hazelnuts (recommended: Diamond) available on baking aisle
- 3 cups chicken stock
- 2 tablespoons butter or extra-virgin olive oil
- 1 1/2 cups brown rice (recommended: Uncle Ben’s or Near East)
- 2 tablespoons chopped flat-leaf parsley
Directions
Toast nuts in a small pan over low heat then remove from heat and reserve.
Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.
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By Chef #1425009
on July 05, 2010
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Great simple side dish, healthy too!
By janet_clayton_5...
St. George, UT
on January 10, 2008
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This is a quick, easy, and absolutely delicious side dish. I would clarify, if others have a question about it, it is quick rice that is used, rather than the regular variety. The hazelnuts really make this dish, proving both crunch and a wonderful nutty flavor.
By stewball
American Canyon, CA
on November 26, 2005
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What a simple and easy idea to add nuts to the rice to make it a real gourmet treat. Very easy, almost fool proof. Great taste, can be served with alost anything.
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