Recipe: Wild Rice-Orzo Pilaf (with toasted pine nuts and raisins)

WILD RICE-ORZO PILAF

2 cups uncooked wild rice
1 cup chopped onion
1 tbsp. olive oil
3/4 cup orzo (rice-shaped pasta, also called rosamarina)
8 cups defatted chicken broth
Salt and freshly ground pepper (to taste)
Water (if needed)
1/2 cup toasted pine nuts
1 cup raisins

Wash rice and drain; set aside.

In a large, heavy pot over medium heat, saute onions in olive oil, stirring occasionally, until they are translucent (about 5 minutes).

Add orzo; cook, stirring, 2 minutes more.

Add rice to sauteed onion and orzo; stir well. Stir in broth, salt and pepper. Bring to a boil, reduce heat and simmer, covered, until rice has puffed (45 to 55 minutes, or according to package directions - types of wild rice differ). If all broth is absorbed before rice puffs, add water as needed; if rice puffs before absorbing all liquid, drain off excess.

Add toasted pine nuts and raisins. Remove from heat, cover, and let stand until raisins soften and plump. Fluff with fork. Serve hot.

Makes 12 generous 1-cup servings
Source: Minneapolis-St. Paul Star Tribune, December 2, 2001