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1
Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time).
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2
Drain.
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3
In a large, heavy saucepan melt butter over medium high heat and add rice.
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4
Cook, stirring, until grains are coated with butter, 2 to 3 minutes.
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5
Add 2 cups water and salt to taste (I use about 3/4 teaspoon).
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6
Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed.
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7
Do not lift lid or stir rice during this time.
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8
Remove from heat, remove lid and place a dish towel over the pan.
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9
Return lid and let sit undisturbed for 15 minutes.
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10
Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion.
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11
Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion.
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12
Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together.
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13
Add remaining 3/4 cup water and bring to a simmer.
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14
Simmer over medium heat for 5 minutes.
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15
Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated.
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16
If there is more than a tablespoon of water in the pan, drain.
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17
Transfer rice to a large bowl or a large buttered or oiled baking dish.
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18
Stir toasted pine nuts and the vegetable and spice mixture into the rice.
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19
Add wild rice and toss together.
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20
Taste and adjust seasoning.
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21
If not serving right away, cover baking dish with foil.
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22
Reheat in a 325-degree oven for about 20 minutes.
