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Rice with Leeks and Hazelnuts

10minutes

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Ingredients Jump to Instructions ↓

Photograph by Antonis Achilleos

Instructions Jump to Ingredients ↑

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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