Cashew Pilaf

• 23 cup (4 ounces) wild rice
• 1/2 teaspoon salt, or as needed
• 4 tablespoons butter
• 1 onion, finely chopped
• 1 small carrot, peeled and cut into tiny dice
• 3/4 cup long-grain white rice
• 2 cups vegetable broth
• 1/2 cup roasted, salted cashews, coarsely chopped
• 1/4 cup finely chopped fresh parsley

1. In a small saucepan, combine 1 1/2 cups water, wild rice and 1/4 teaspoon salt.
2. Place over high heat and bring to a boil.
3. Cover, reduce heat to low, and simmer for 25 minutes (the rice will be only partly cooked).
4. Drain and set aside.
5. Melt butter in a 9-inch skillet over medium-low heat.
6. Add onion and carrot and saute until softened, about 5 minutes.
7. Add wild rice and white rice and stir to coat thoroughly with butter.
8. Add broth and remaining 1/4 teaspoon salt.
9. Raise heat, bring to a boil, then cover and reduce heat to low.
10. Simmer until rice is tender and liquid has been absorbed, about 25 minutes.
11. Stir in cashews and parsley, and adjust salt if needed.
12. Serve immediately.

wild rice, salt, butter, onion, carrot, longgrain white rice, vegetable broth, cashews, fresh parsley

Taken from cooking.nytimes.com/recipes/1012685 (may not work)