Place a large skillet over medium-low heat. Melt 60 g butter and than sauté 90 g long-grain rice uncooked, 60 g orzo pasta unkoooked, 40 g fresh mushrooms sliced, 80 g onions chopped, 30 g celery minced. Stir constantly until rice is lightly browned. Mix in 475ml chicken broth as well as 2tbsp. fresh parsley chopped 1 pinch marjoram, salt and pepper and 60 g toasted hazelnuts chopped.
Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 mins. Remove from heat and let stand 10 mins. before serving.
Divide onto plates and drizzle with Walnut Oil.
serves 6
