Brown Rice Pilaf with Hazelnuts

    • Not your mother’s brown rice.
      • Ingredients:
        • 1½ Tablespoons safflower Margarine
        • 3 large mushrooms, coarsely chopped
        • 1 small onion, chopped
        • ½ Cup Arrowhead Mills Long Grain Brown Rice
        • 3 Tablespoons (2 ounces) coarsely chopped hazelnuts
        • 1¼ Cups chicken broth
        • ½ teaspoon dried thyme
        • ½ teaspoon grated lemon peel
      • Directions:
        1. Melt the margarine in a saucepan over medium heat.
        2. Stir in the mushrooms and onion. Cook, stirring occasionally, until the mushroom liquid evaporates, 8 to 10 minutes.
        3. Stir in the rice and nuts, and cook, stirring frequently, for 2 minutes. Stir in the broth and thyme.
        4. Bring to a simmer. Cover, reduce heat to low, and cook until the rice is tender, about 45 minutes.
        5. Add lemon peel and fluff the rice with a fork before serving.