Wild Rice Pilaf
Gary requested salmon for dinner and I flipped through some issues of Fine Cooking for side dish inspiration. I decided on this pilaf, because I happened to have dried apricots in the pantry and pine nuts in the freezer.
At dinner, he made a special point of saying several times how good the rice was. It's the same rice I always buy (Lundberg Country Wild, "a wild blend of gourmet brown rice"), I just don't usually make a pilaf and I don't usually add fruit and nuts. I guess I will from now on! I think I'll try it with dried cranberries and pecans, too.
- Wild Rice Pilaf with Dried Apricots & Pine Nuts (Fine Cooking #20, p. 40-41)