1 cup chopped hazelnuts (recommended: Diamond brand) available on baking aisle
3 cups chicken stock
2 tablespoons butter or extra-virgin olive oil
1 1/2 cups brown rice
2 tablespoons chopped flat-leaf parsley
Toast nuts in a small pan over low heat then remove from heat and reserve.
Bring 3 cups stock and 2 tablespoons butter or extra-virgin olive oil to a boil. Add rice, stir, return to boil, cover and reduce heat. Simmer rice 17 to 18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.