Saute wild rice and brown rice in 2 tablespoons hot olive oil in a medium saucepan over medium-high heat 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Saute onion in remaining 1 tablespoon hot olive oil in a medium skillet over medium-high heat until tender. Stir in toasted pine nuts and remaining ingredients. Add onion mixture to rice mixture. Cover and simmer an additional 15 minutes or until rice is tender and liquid is absorbed.
Light and Luscious
I added some fresh mushrooms to this (while sauteeing the onions) and served it alongside a Mediterranean roasted salmon dish for a leisurely Sunday night dinner. My husband loved it!