| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Valentine’s, Side dish, Rice |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Wild rice |
| 2 |
tb |
Pine nuts |
| 1 |
tb |
Butter or margarine |
| 1 |
sm |
Onion, chopped (1/2 cup) |
| 1/4 |
ts |
Dried thyme |
| 1/8 |
ts |
Ground cardamom |
| 1/4 |
c |
Jasmine rice |
| 1/2 |
c |
Chicken broth |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
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 MM-Recipes Digest V4 #7 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 4, 1999
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