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