Ingredients

• 1/4 cup olive oil
• 1 1/2 teaspoons ground cumin
• 1 large onion, chopped (about 2 1/2 cups)
• 6 large garlic cloves, minced
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh thyme
• 1 1/4 teaspoons freshly ground black pepper
• 1 1/4 teaspoons coarse kosher salt
• 1/2 teaspoon dried mint
• 1 cup wild rice
• 2 3/4 cups low-salt chicken broth
• 1 cup long-grain white rice
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup minced fresh Italian parsley
• 1/3 cup pine nuts, toasted

Instructions

1. Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; sauté until tender, about 5 minutes. Stir in tomato paste. Stir in thyme, pepper, coarse salt, and mint. Add wild rice; stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer until wild rice is almost tender, about 40 minutes.
2. Mix white rice into wild rice; cover and simmer until most of liquid is absorbed and all rice is tender, about 20 minutes. Stir in lemon juice; cover and continue to simmer until liquid is absorbed and all rice is tender, about 5 minutes. Remove from heat. Stir in parsley, then pine nuts; serve.