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Cooked by: Chef / Last Modified: 3/24/2004 / Course: side dish / Number of Servings: 2 |
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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
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