Wild and Basmati Rice Pilaf

This dish combines some of my favorite foods-rice, mushrooms and dill. For me, the combination is sure to please. I served the pilaf recently with salmon with orange balsamic sauce. The extra sauce spooned on top of the pilaf tasted heavenly.

3 tbl. olive oil

1 large shallot, finely minced

1 cup wild rice

3 1/2 cups water

1 bay leaf

coarse salt and freshly ground pepper

1 cup basmati rice

2 bunches carrots, scraped and cut at an angle

1 lb. shitake mushrooms, stems removed and quartered

1/2 cup nuts (pine nuts, pecans or sliced almonds)

handful of dill, finely chopped

Melt 1 tbl of the oil in a large saucepan. Saute the shallots for 2 minutes. Add the wild rice and stir well. Add the water, bay leaf, salt and pepper and bring to boil. Cover, lower heat and simmer gently for 30 minutes. Stir in the basmati rice and return to simmer. Cook and cover another 20 minutes.

While the rices are cooking, cook the carrots in boiling water until tender. Drain well and set aside.

In a skillet heat the remaining 2 tbl. of oil, add the mushrooms and stir frequently over medium heat until mushrooms are softened. Add the nuts and saute for about 3 minutes. Add the cooked carrots and heat through (about 3 more minutes). Add the dill, blending well into the cooked veggies. Add the vegetables to the cooked rices and transfer to a serving dish.

Serves 6-8