On Thu 27 Oct 2005 04:58:29p, Ranee Mueller wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> Ranee, I would be very interested in your wild rice dressing if you
>> care to share.
>
> Sure thing, it is one of the recipes that Sunset magazine didn't
> think was good enough to go into their November issue. We plebes like
> it, though.
>
> 4 Tbsp butter
> 2 medium onions, diced
> 6 cloves garlic, finely chopped
> 3 Tbsp chopped fresh thyme or 3 tsp dried
> 1 1/2 C wild rice
> 1 1/2 C basmati rice
> 1 1/2 tsp salt
> 1/2 tsp freshly ground pepper
> 4 1/2 C chicken stock or broth
> 1 1/2 C pine nuts
>
>
> Melt butter in large skillet over medium heat. *Add onions and saute
> until they start to turn transparent, add garlic and saute some more.
> Add both rices, and stir until they start to smell a bit toasty, not
> browned. Stir in thyme, salt and pepper.
>
> Add chicken stock and bring to a boil. Reduce heat and simmer,
> covered, for about 45 minutes. Check at this point to see if the wild
> rice is sufficiently cooked.
>
> In another dry pan, toast pine nuts over medium-high heat, stirring
> until they just begin to brown. Remove from heat and let cool. Stir
> into rice mixture just before serving.

Thank you, Ranee! I'm looking forward to making this. I like the
simplicity of ingredients and the seasonings, not to mention loving
pinenuts.

--
Wayne Boatwright *¿*
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