Recipe courtesy of Rachael Ray

Brown Rice with Hazelnuts

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  • Level: Easy
  • Total: 23 min
  • Prep: 5 min
  • Cook: 18 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Toast nuts in a small pan over low heat then remove from heat and reserve.
  2. 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.