Steamed Wild Rice with Toasted Hazelnut Butter

Preheat oven to 350 degrees F. On a baking sheet, spread hazelnuts in an even layer. Toast until dark golden brown, 12 to 15 minutes. Wrap nuts in a clean tea towel and rub together to loosen the skins. Discard skins and transfer nuts to a plastic bag; crush coarsely with a rolling pin. Set nuts aside. Wash wild rice. In a large, heavy pot over medium-high heat, bring rice, 4 cups water, garlic, bay leaves, thyme, and salt to a simmer. Cover the pot, reduce heat to low, and cook until water is absorbed and grains are tender and curled into a "C" shape, 20 to 25 minutes. (As a rule, the paler the rice, the shorter the cooking time.) Meanwhile, in a small skillet over medium heat, cook butter, stirring, until it turns amber brown, 3 to 5 minutes. Add parsley and reserved nuts, and stir to combine. Pour hazelnut butter over reserved rice; serve immediately.