Recipe - Wild-For-You-Rice Pilaf

One fourth cup Wild rice
2 tablespoon Pine nuts
1 tablespoon Butter or margarine
1 small Onion, chopped (One half cup)
One fourth teaspoon Dried thyme
1/8 teaspoon Ground cardamom
One fourth cup Jasmine rice
One half cup Chicken broth
One fourth teaspoon Salt
1/8 teaspoon Black pepper

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 Typed in MMFormat by cjhartlin@msn.com Source: Mr.
Food's Quick Cooking March/April 99 Magazine.

Posted to MMRecipes Digest V4 #7 by "Cindy Hartlin"
cjhartlin@email.msn.com on Feb 4, 1999