One of these is this exquisite pine nut and wild rice pilaf tinged with just the right amount of orange for a light, refreshing and flavourful summer side dish. Serve on a patio, at a picnic, or just at home — everyone will love it. I reproduce the recipe almost exactly as found in the book, partly because it's too good to change in any way except possibly to add a few more pine nuts or jalapeños as your taste goes, but also because the book appears unfortunately to be out of print. But there are usually a few used copies lying around for the lucky ones.
Yamuna Devi's pine nut and orange wild rice
1/2 cup wild rice
1 cup basmati rice
1 tablespoon olive oil
1/3 cup pine nuts
1/3 cup dried currants
2 tablespoons fresh parsley, chopped
1 tablespooon grated orange zest
2 tablespoons fresh orange juice
1 teaspoon sea salt
fresh ground black pepper to taste
2 jalapeño peppers, seeded and slivered
Rinse the wild rice and basmati rice separately under cold running water and let the basmati rice air dry in a strainer for half an hour or longer. Bring 1 1/3 cups of water to a boil in a medium saucepan. Stir in the wild rice, reduce the heat to low and cover. Simmer for 20-25 minutes until the grains are just tender but not falling apart. Remove from heat and drain off any excess liquid. Set aside.
Meanwhile, toast the pine nuts over medium-low heat in a small frying pan until golden brown. Set aside.
When the basmati rice is dry, heat the olive oil in a medium saucepan over just less than medium heat. Toss in the basmati rice, pine nuts, currants, parsley, and orange zest. Cook for 3-4 minutes, stirring occasionally to coat the rice grains with oil. Add 1 2/3 cups of water and bring to a boil. Reduce the heat to low, cover, and let cook undisturbed for 15 minutes. Remove from heat and fluff with a fork.
Add the wild rice, orange juice, salt, pepper, and jalapeños and gently mix. Serve hot, warm or cold. Serves 6 to 8.