Wild-For-You-Rice Pilaf

Ready in 1h

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1/4 ts Salt
2 tb Pine nuts
1/4 c Jasmine rice
1/8 ts Ground cardamom
1 tb Butter or margarine
1 sm Onion, chopped (1/2 cup)
1/8 ts Black pepper
1/4 ts Dried thyme
1/4 c Wild rice
1/2 c Chicken broth

Original recipe makes 2 Servings



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. Foods Quick Cooking March/April 99 Magazine. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" on Feb 4, 1999

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