2 litres (8 cups)chicken stock400 gm (2 cups)wild rice50 gmbutter3cloves of garlic, finely chopped3bunches spring onions, trimmed and large ones halved lengthways250 ml (1 cup)verjuice1 tspleatherwood honey½ tspfinely grated orange rind½ tspfinely chopped curly parsley70 gm (½ cup)hazelnuts, roasted, skins removed and coarsely chopped2 tsphazelnut oil
Bring chicken stock to the boil in a large saucepan, add rice and cook for 45-60 minutes or until rice is just cracked, then drain reserving ½ cup stock.
Meanwhile, heat butter in a large heavy-based saucepan over medium-high heat. Add garlic and spring onion and cook for 2 minutes or until garlic just starts to colour, add verjuice and honey and cook over medium heat for 20-25 minutes or until liquid has reduced to a glaze, then remove using a slotted spoon and set aside to keep warm. Add wild rice, reserved chicken stock and orange rind and stir to coat. Remove from heat, stir through spring onion mixture and remaining ingredients, season to taste and serve immediately.