Wild Rice With Pine Nuts

• 1 large shallot, minced
• 1 large carrot, finely chopped
• 2 tablespoons butter
• 4 ounces wild rice
• 3 to 4 cups hot chicken stock
• 1 cup pine nuts
• Coarse salt and freshly ground pepper to taste

1. Soften the shallot with the carrot in the butter in a saucepan.
2. Add rice and two cups chicken stock.
3. Cover and simmer gently.
4. As the liquid dries, add more stock.
5. The rice should take about an hour and is done when it is open and soft.
6. Meanwhile, toast the pine nuts.
7. Mix them into the rice, season and serve at once.

shallot, carrot, butter, wild rice, chicken, nuts, salt

Taken from cooking.nytimes.com/recipes/2429 (may not work)