1 cup wild rice blend
2 cups chicken or vegetable broth
1 tablespoon butter
1/2 teaspoon salt
1/4 cup pine nuts
- Add rice, broth, butter, and salt to a large sauce pan. Bring to a boil, reduce to a simmer, and cook, partially covered, until broth is absorbed and rice is tender, about 45 minutes. Turn off heat and let steam, covered, for 10 more minutes.
- While rice is cooking, add pine nuts to a small saucepan or skillet. Heat over medium low heat, shaking the pan and stirring frequently, until pine nuts are golden brown, about 5 minutes. Be careful not to burn. Serve rice sprinkled with toasted pine nuts.