Hazelnut-Mushroom Pilaf

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup butter
• 1/2 cup uncooked long-grain rice
• 1/4 cup uncooked orzo pasta
• 1/2 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/4 cup minced celery
• 2 cups chicken broth
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped toasted hazelnuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large saucepan over medium heat.

2. Add the rice and orzo and stir for 2 to 3 minutes until lightly golden.

3. Add the mushrooms, onion and celery and cook, stirring, for 5 minutes until the onion softens.

4. Pour in the chicken broth and add the marjoram and black pepper. Bring to a boil.

5. Reduce the heat to low, cover and simmer for 18 to 20 minutes until the rice and orzo are tender and the liquid is absorbed.

6. Remove the pan from the heat and let it stand covered for 5 minutes.

7. Fluff the pilaf with a fork and fold in the parsley and toasted hazelnuts.

8. Serve warm.