Pineapple Wild Rice Pilaf
1/2 c. uncooked wild rice
1 c. uncooked brown rice
1/4 c. margarine
1 c. chopped onion
2 c. sliced fresh mushrooms
1 t. chopped fresh thyme or 1/4 t. dried thyme leaves, crushed
1 c. finely chopped fresh pineapple
1 c. finely chopped dried apricots
1/2 c. toasted pine nuts
Cook the wild rice and brown rice according to package directions,
omitting any oils called for.
Meanwhile, melt margarine in a large skillet. Stir in onions and
mushrooms, cooking 10 minutes or until onions are tender.
Stir in thyme, pineapple, apricots and pine nuts. Stir in cooked
rices. Heat through. Serve hot or at room temperature, garnished
with fresh thyme sprig, if desired.
Makes 8-10 side-dish servings.