Wild Rice Pilaf 2
- serves 4
½ cup wild rice, rinsed (125 ml)
1 cup white rice (250 ml)
½ cup pine nuts, toasted (125 ml)
2 Tbsp extra virgin olive oil (30 ml)
1 clove garlic, minced
2 Tbsp fresh basil, chopped (30 ml)
Coarse salt and pepper, to taste
1. In a glass bowl cover wild rice with water and allow it to soften for at least 6 hours.
2. In a large non-stick pot, add 2 cups of water, drained wild rice, rinsed white rice and toasted pine nuts and bring to a full boil. Then turn heat down to a simmer until all the liquid has evaporated, about 30 to 40 minutes. When rice is tender take off heat and mix in olive oil, minced garlic and chopped basil. Season with coarse salt and pepper to taste.
3. Serve as an accompaniment to another main entrée dish.