Hazelnut mushroom pilaf
1 tsp butter
1 tsp olive oil
1/4 cup sliced onion
1 cup sliced mushrooms, whichever kind you prefer [I like a white/cremini mix]
1 clove garlic, minced
1/8 tsp dried sage
1/2 cup wild rice [or 1/4 cup rice and 1/4 cup orzo]
1 cup chicken broth
1/4 cup toasted, chopped hazelnuts [toast in a dry skillet or in a 325 degree oven until golden brown]
Melt butter and oil together in saucepan. Add onions and mushrooms and cook until tender, about 5 minutes, sprinkling with a little salt.
Add garlic, sage and rice and cook an additional 2 minutes.
Stir in chicken broth. Simmer covered until done.
Stir in toasted hazelnuts.