Super Delicious Amazing Brown Basmati and Wild Rice

GE flowerchild's Note:

This recipe just sort of evolved over a period of months and lots of different ideas. This is what I have now, and I don't know how It could really get much better. If you want it as a meal in itself, just add lentils and mushrooms. I'll just write the simpler version here.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 ½ cups long grain brown basmati rice
• ½ cup wild rice
• olive oil
• 1 small red onion
• 1⁄3; cup almonds, pieces or 1⁄3; cup pistachios
• cumin
• ginger
• 1 tablespoon minced garlic
• cardamom
• sea salt

Directions:

1. Pour almonds or pistachios into a large bowl. Sprinkle on spices. I usually add more cumin than anything, followed by cardamom, and just a little ginger. Sprinkle salt in also (this is the only thing getting salt, so put enough for the whole batch of rice also). Pour about 4 T of olive oil on top and stir so all the nuts are covered. You can do this in advance if you'd like so the flavors have time to combine.
2. In a large pot with a tight fitting lid, bring 8 cups of water to a boil.
3. Pour all 2 cups of rice into a fine strainer and wash it for 30 seconds with warm water.
4. Pour rice into boiling water and stir once (the only time you will stir).
5. Let it boil for 30 minutes uncovered.
6. After 30 minutes pour it back into the strainer, but only for maybe 10 seconds because it still needs some moisture for the next step.
7. Pour rice back into pot, put the lid on it, and put it on the turned off burner.
8. Let it steam for 10 minutes.
9. While you wait, cut up the onion. Heat up another pan and add the onions, garlic, and the nut and spice mixture.
10. Saute on medium high heat until the onions are transparent and the nuts are starting to turn brown in places.
11. Add to the finished rice.
12. If you want to make this an entire meal, cook 1/2 cup each lentils and mushrooms, season the mushrooms the same as the nuts and add into the rice.