Ingredients

2 teaspoons olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup brown rice
3 cups vegetable broth
1/3 cup pine nuts (and a few more for good luck)
the seeds of one pomegranate
2 teaspoons grated lemon zest
2 tablespoons fresh parsley, chopped

Instructions

Heat the oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and brown rice, and stir. Add broth and bring to a boil. Reduce heat to low, cover and simmer until the rice is tender and most of the liquid has been absorbed, about 45 to 50 minutes.

Meanwhile, toast pine nuts in a small, dry skillet over low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes.

Add pomegranate seeds, lemon zest, parsley and toasted pine nuts to the pilaf and fluff with a fork. Serve hot. Yum!

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Credit: Chris Chan’s tea party in the early 2000s.

Listening: The Poetry Unbound podcast