Herbed Walnut Rice

Melt butter or margarine in a large skillet over medium heat.

Add chopped onion and shredded carrot to the skillet, stirring occasionally until the vegetables are softened, about 3-4 minutes.

Stir in the chopped walnuts and cook for 1 minute, allowing them to toast slightly and release their flavor.

Add the dried marjoram, dried thyme, and crushed dried rosemary, stirring constantly for about 30 seconds to bloom the herbs.

Add the cooked rice that was prepared in chicken broth to the skillet, stirring gently but thoroughly to combine all ingredients.

Heat the mixture through over medium heat for 1-2 minutes, stirring occasionally until warmed throughout.

Remove from heat and fold in the chopped fresh parsley just before serving.