Wild Rice and Mushroom Pilaf

Rinse wild rice thoroughly in cold water. In a large saucepan, add the wild rice, broth and water. Bring to a boil, reduce heat and simmer for about 45 minutes or until tender. Drain rice and reserve until ready to use.

Heat a small skillet, add pine nuts and toast until just golden. Do not burn!

Heat a large skillet, melt the butter and add shallots, onions, garlic and red pepper. Cook for about 3 to 4 minutes or until tender. Add the button and portabella mushrooms, marjoram, thyme, sea salt and pepper. Stir and cook for about 2 minutes. Add the wild rice, mix and cook for about 1 minute.

Spoon into a serving dish and garnish with toasted pine nuts and fresh sprigs of thyme.