Baked Wild & Brown Rice With Pine Nuts

Wash the rice well in a strainer, until water runs clear. Shake well to dry. Heat the oil in a heavy 2-quart saucepan. Add the vegetables and rice and saute them over medium heat for 5 minutes, stirring constantly. Add the stock, bay leaves, and pepper, and bring to a boil.

If your pan is oven safe, cover and place in a 325 degree oven. Otherwise, transfer mixture to a covered casserole before placing in the oven. Bake for 1-1/2 to 2 hours, or until the rice is tender and has absorbed the liquid. Stir occasionally, and add water if the rice becomes dry before it is tender.

Check for seasoning and add salt if necessary. Melt the butter in a sauce pan or skillet and toast the pine nuts over low heat until brown. Add to the rice and serve.