2 Tablespoons butter 1 onion, chopped 2 teaspoons fresh garlic, chopped 1 cup long grain rice 2 cups gf chicken broth 1 cup toasted and skinned hazelnuts, chopped 1/4 cup parsley, chopped
In a medium saucepan over medium-high heat, melt butter and saute onion for 5 minutes. Add garlic and rice and stir for 1 minute. Stir in broth and bring to a boil. Reduce heat to low, cover and cook for 25 minutes. Stir in hazelnuts and parsley. Cover pan and let sit for 5 minutes. Serve.
See this month's article: 'Crazy About Hazelnuts' for instructions on roasting and peeling hazelnuts.