Basmati And Wild Rice Pilaf With Fennel And Pine Nuts

[Anne]

BASMATI AND WILD RICE PILAF
WITH FENNEL AND PINE NUTS
​

Serves 6 - 8

1/4 cup pine nuts
1/2 cup wild rice
4 cups cold water
Salt t taste, plus 1 scant teaspoon salt
1/2 onion, diced
1 small fennel bulb, diced
1 tablespoon butter
1/2 tablespoon olive oil
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 cups basmati rice
1/4 teaspoon freshly ground black pepper
2 1/4 cups boiling water
1/4 cup chopped fresh Italian parsley

Preheat oven to 350F. Spread pine nuts out on a cookie sheet and roast in oven until golden, about 3 minutes. Remove from oven and set aside.
Hold the wild rice under water, then rinse and drain. In a medium-sized pan, place and rice and several pinches of salt. Add 4 cups water, stir to mix, add wild rice, and cook for 35-40 minutes until tender. Set aside, but keep warm.
In a warm skillet over medium heat, add butter and olive oil. Stir in 1/2 teaspoon salt. Add onion and fennel, and saute until they begin to soften. Add gralic and wine, and cook for 5 minutes until the wine reducees. Stir in the basmati rice and continue to cook, stirring, for 5 minutes. Add the boiling water, 1/2 teaspoon salt, and the pepper. Cover with lid and cook over low heat for 20 minutes until tender.
Toss together pilaf and cooked white rice, pine nuts and parsley. Check seasoning, and add more salt and pepper if needed.