Wild-for-you-rice pilaf
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Wild rice |
| 2 | tablespoons | Pine nuts |
| 1 | tablespoon | Butter or margarine |
| 1 | small | Onion, chopped (1/2 cup) |
| ¼ | teaspoon | Dried thyme |
| ⅛ | teaspoon | Ground cardamom |
| ¼ | cup | Jasmine rice |
| ½ | cup | Chicken broth |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
Directions
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@... Source: Mr.
Food's Quick Cooking March/April 99 Magazine.
Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@...> on Feb 4, 1999