Rice with Leeks and Hazelnuts

1. 1

   Prepare 1 cup wild rice blend as the label directs.

2. 2

   Cook 1 thinly sliced leek in 2 tablespoons butter with a few thyme sprigs until tender, about 8 minutes.

3. 3

   Season with salt and pepper.

4. 4

   Toss the rice with half of the leek mixture, then top with the rest.

5. 5

   Sprinkle with chopped hazelnuts and season with salt and pepper.

No nutritional information available.

No additional tips available.