HAZELNUT BROWN RICE CASSEROLE

1 cup long-grain brown rice
1 1/4 cups defatted low-sodium vegetable broth or water*
1 cup water
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 tablespoon butter or margarine, cut into pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup chopped toasted hazelnuts**

Preheat oven to 350 degrees F.

In a medium saucepan over high heat, combine rice, broth, water, soy sauce, Worcestershire, butter, salt, and pepper. Bring to a boil and then transfer to a 2-quart casserole lightly coated with cooking spray or oil.

Cover and bake until liquid is absorbed, about 1 hour.

Stir in nuts just before serving.

*If you prefer, omit the broth and use all water.

**To toast hazelnuts:
Place nuts on a baking sheet in a 350 degrees F oven and bake until lightly browned, 10 to 12 minutes. Wrap in a clean, rough towel and rub nuts together to remove most of the skins.

Servings: 4
Source: The Big Book of Potluck: Good Food - and Lots of It - for Parties, Gatherings, and All Occasions by Maryana Vollstedt