Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Chopped hazelnuts

  2. (Diamond brand recommended)

  3. 3 cups 711ml Chicken stock

  4. 2 tablespoons 30ml Butter or extra-virgin olive oil

  5. 1 1/2 cups 240g / 8 1/2oz Brown rice

  6. (Uncle Ben's or Near East recommended)

  7. 2 tablespoons 30ml Chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  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 to a boil. Add rice, stir, then 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.

  3. This recipe yields 6 servings.


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