Wild rice and brown rice are good companions in a pilaf: first, because they have similar chewy textures, but second because they both take about the same amount of time to cook. A third benefit is that using a mixture stretches the expensive wild rice with a less expensive grain.

1 tablespoon olive oil
1 large onion, finely chopped
1 carrot, quartered lengthwise and thinly sliced crosswise
3/4 cup wild rice (4 ounces)
1/2 cup brown rice
2 cups water
1-1/2 cups chicken broth, homemade or canned
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 cup hulled pumpkin seeds (pepitas)
1/4 cup dried currants

  1. In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and carrot, and cook, stirring frequently, until the onion is soft, about 7 minutes.
  2. Add the wild rice and brown rice, stirring to combine. Stir in the water, broth, thyme, and salt. Bring to a boil, reduce to a simmer, cover, and cook until the rices are tender, about 45 minutes.
  3. Meanwhile, in a small ungreased skillet, toast the pumpkin seeds over low heat until fragrant and they begin to pop in the pan, about 5 minutes. Remove from the heat and transfer the seeds onto a plate to prevent them from burning.
  4. Stir the toasted pumpkin seeds and currants into the pilaf before serving.

Makes 6 servings.
Per serving: 231 calories, 6.7g total fat (1.2g saturated), 1mg cholesterol, 3g dietary fiber, 38g carbohydrate, 7g protein, 454mg sodium.