Wild Rice Stuffing With Pine Nuts

• 1/4 cup olive oil
• 1 1/2 teaspoons ground cumin
• 1 large onion, chopped (about 2 1/2 cups)
• 6 large garlic cloves, minced
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh thyme
• 1 1/4 teaspoons freshly ground black pepper
• 1 1/4 teaspoons coarse kosher salt
• 1/2 teaspoon dried mint
• 1 cup wild rice
• 2 3/4 cups low-salt chicken broth
• 1 cup long-grain white rice
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup minced fresh Italian parsley
• 1/3 cup pine nuts,

1. Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; saute until tender, about 5 minutes. Stir in tomato paste. Stir in thyme, pepper, coarse salt, and mint. Add wild rice; stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer until wild rice is almost tender, about 40 minutes.
2. Mix white rice into wild rice; cover and simmer until most of liquid is absorbed and all rice is tender, about 20 minutes. Stir in lemon juice; cover and continue to simmer until liquid is absorbed and all rice is tender, about 5 minutes. Remove from heat. Stir in parsley, then pine nuts; serve.

olive oil, ground cumin, onion, garlic, tomato paste, thyme, freshly ground black pepper, coarse kosher salt, mint, wild rice, lowsalt, longgrain white rice, lemon juice, fresh italian parsley, pine nuts

Taken from www.epicurious.com/recipes/food/views/wild-rice-stuffing-with-pine-nuts-361809 (may not work)