one-quarter cup wild rice
10 ounces chicken broth (low-salt canned is okay)
one-quarter cup white rice
one-quarter cup pine nuts
Handful of fresh cilantro (if you do not like cilantro, fresh basil or tarragon are good substitutes)
2 medium to large ripe tomatoes
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Sea salt and freshly ground pepper
Cook wild rice in the chicken broth for 25 minutes. Add white rice and cook for 17 minutes longer. When rice is finished cooking, fluff with a fork, place in a mixing bowl and let cool to room temperature.
Meanwhile, toast pine nuts in a cast iron or other heavy skillet over very low heat, shaking nuts frequently until lightly toasted. Chop cilantro (basil or tarragon) leaves and toss with rice. Cut tomatoes into chunks and add to rice. Whisk oil and vinegar together with sea salt and freshly ground pepper to taste. Add dressing and pine nuts to rice mixture and toss.