Baked Wild & Brown Rice With Pine Nuts

1. 1

   Wash the rice well in a strainer, until water runs clear. Shake well to dry. Heat the oil in a heavy 2-quart saucepan. Add the vegetables and rice and saute them over medium heat for 5 minutes, stirring constantly. Add the stock, bay leaves, and pepper, and bring to a boil.

2. 2

   If your pan is oven safe, cover and place in a 325 degree oven. Otherwise, transfer mixture to a covered casserole before placing in the oven. Bake for 1-1/2 to 2 hours, or until the rice is tender and has absorbed the liquid. Stir occasionally, and add water if the rice becomes dry before it is tender.

3. 3

   Check for seasoning and add salt if necessary. Melt the butter in a sauce pan or skillet and toast the pine nuts over low heat until brown. Add to the rice and serve.

* Per serving · 4 servings · Values may vary.