Hazelnut-Mushroom Pilaf

¼ cup butter

½ cup uncooked long-grain rice

¼ cup uncooked orzo pasta

½ cup sliced fresh mushrooms

½ cup chopped onion

¼ cup minced celery

2 cups chicken broth

2 tablespoons chopped fresh parsley

¼ teaspoon dried marjoram

¼ teaspoon ground black pepper

½ cup chopped toasted hazelnuts

Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.

Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.