Wild-For-You-Rice Pilaf
1/4 cup of wild rice
2 tablespoons of pine nuts
1 tablespoon of butter or margarine
1 small onion, chopped (1/2 cup)
1/4 teaspoon of dried thyme
1/8 teaspoon of ground cardamom
1/4 cup of Jasmine rice
1/2 cup of chicken broth
1/4 teaspoon of salt
1/8 teaspoon of black pepper |
Instructions: In a small saucepan, bring 1 cup of water to a boil. Add wild rice and reduce heat to low; cover and simmer 45 to 50 minutes, or until tender. Drain and set aside. Meanwhile, heat a small saucepan over medium heat. Add pine nuts and cook 4 to 5 minutes, or until lightly browned and toasted, shaking pan frequently. Transfer pine nuts to a small bowl and set aside. Return the saucepan to the heat and melt butter. Add onion, thyme and cardamom; cook 3 to 4 minutes, or until onion is softened, stirring occasionally. Add jasmine rice and cook 1 minute, or until rice is well coated. Stir in broth, salt and black pepper; bring to a boil. Cover saucepan, reduce heat to low and simmer 20 minutes. Remove from heat and let stand 5 minutes. Stir in cooked wild rice and reserved pine nuts. Yield: 2 servings |
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