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Poslfit Recipes: Wild Rice with Mushrooms

1/4 c. pine nuts

1 T. butter

1/2 pound mushrooms

1 c. sake

2 c. chicken broth

1/2 c. wild rice

1 c. brown rice

salt

Adapted from a recipe found on Epicurious, credited to Sunset Magazine. I substituted sake (which I always have) for dry sherry (which I don't), brown rice for white rice (because Loblaws sells a nice blend of wild and brown rice), and cut back the quantity of pine nuts to suit my taste.

Find a pan that holds at least two quarts, preferably three. Use it to dry roast the pine nuts over medium heat, 5-10 minutes, shaking often to keep them from burning. Reserve.

Add butter and thinly sliced mushrooms, stir occasionally over high heat 10 minutes until mushrooms are reduced and browned.

Add sake, broth and (rinsed) rice. Bring to a boil, then cover and simmer for 45 minutes. Stir in nuts, add salt to taste.