Rice With Pine Nuts or Walnuts

• 14 teaspoon dried thyme or 2 teaspoons fresh thyme
• 12 cup fresh parsley
• 1 bay leaf
• cheesecloth
• 1 tablespoon olive oil
• 1 13 cups long grain rice
• 2 23 cups vegetable stock
• 14 teaspoon salt (optional, to taste)
• 3 tablespoons chopped walnuts or 3 tablespoons pine nuts
• 1 tablespoon unsalted butter or 1 tablespoon unsalted margarine
• 2 tablespoons sun-dried tomatoes, minced

1. Prehat oven to 350 degrees F.
2. Place first 3 ingredients in a piece of cheese cloth and tie with a string to make a bouquet garni.
3. Heat oil in a heavy saucepan over medium heat; saute rice 1 minute or until rice is opaque and oil is absorbed.
4. Stir in stock, salt and bouquet garni and bring to a boil.
5. Immediately reduce heat to low and cover; simmer 20-25 minutes or until rice is tender and liquid is absorbed.
6. While rice is cooking, place walnuts or pine nuts in a shallow pan and toast in oven 5-7 minutes or until golden.
7. Shake pan at 3 minute intervals.
8. Discard bouquet garni and fluff rice.
9. Stir butter, tomatoes and walnuts or pine nuts into rice.

thyme, parsley, bay leaf, cheesecloth, olive oil, long grain rice, vegetable stock, salt, walnuts, unsalted butter, tomatoes

Taken from www.food.com/recipe/rice-with-pine-nuts-or-walnuts-186523 (may not work)