Ingredients
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/4 cup pine nuts
1 medium onion, coarsely chopped
1 medium red bell pepper, cored, seeded and julienned
1 clove garlic, minced
1/2 cup wild rice
1/2 cup brown rice
2 cups chicken broth or water
1/2 teaspoon salt
Freshly ground black pepper
1/2 teaspoon saffron threads
1/4 cup currants or raisins
Directions
Heat oils in 2-quart saucepan. Add pine nuts and saute until golden. Remove with slotted spoon and set aside. Add the onion, red pepper and garlic to pan; saute until the onion is translucent, about 3 minutes.
Add rice, stir to coat with oil, then add the broth, salt pepper and saffron. Bring to a boil over high heat, cover and reduce heat; cook 35 minutes.
Mix in currants, reserved pine nuts, cover and let cook an additional 5 minutes or until rice is tender and liquid is absorbed. Makes 4-6 servings.
Each serving contains 290 calories; 13 gm fat; 1009 mg sodium; 0 mg cholesterol.