Rice with Leeks and Hazelnuts

• Photograph by Antonis Achilleos

1. Prepare 1 cup wild rice blend as the label directs.
2. Cook 1 thinly sliced leek in 2 tablespoons butter with a few thyme sprigs until tender, about 8 minutes.
3. Season with salt and pepper.
4. Toss the rice with half of the leek mixture, then top with the rest.
5. Sprinkle with chopped hazelnuts and season with salt and pepper.

achilleos

Taken from www.foodnetwork.com/recipes/food-network-kitchens/rice-with-leeks-and-hazelnuts-recipe.html (may not work)