Saffron Rice Pilaf

1 cup wild rice
3 quarts water
1 TBSP olive oil
1 TBSP butter
1 medium onion, chopped
One 3-inch cinnamon stick, broken into 4 pieces
1/2 tsp loosely packed saffron threads
1 cup long-grain rice
4 cups chicken stock or canned low-sodium broth
1/4 cup pignolia nuts
1/2 tsp salt
Freshly ground pepper

In a large saucepan, bring 3 quarts of water to a boil. Add wild rice and cook, uncovered, for 10 minutes. Drain well.

In a heavy cook-pot heat the olive oil and butter. Add the onion, cinnamon, and saffron, cook over moderate heat, stirring, until the onion is softened but not browned, about 5 minutes. Add parboiled wild rice and long grain rice and toss well to coat with butter. Add remaining ingredients and mix well. Bring to a simmer.

Option 1:
Transfer to a casserole dish or Dutch oven. Cover tightly and bake on center shelf of oven at 350 for 40 to 50 minutes until all liquid has been absorbed. Allow to cool 10 minutes before serving.

Option 2:
Cover cook-pot and simmer for 40 minutes. Remove from heat and allow the pan to sit for ten minutes.