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 firstname.lastname@example.org Source: Mr. Foods Quick Cooking March/April 99 Magazine. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin"
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 139 (41%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 12.3mg||4 %|
|Sodium 239.9mg||8 %|
|Potassium 216.8mg||6 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 42.3g|
|Protein 7.4g||11 %|
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Calories per serving: 342
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