Aimer faire plaisir à ceux qu'on aime

Ingredients

• 125 ml (1/2 cup) green pumpkin seeds
• 250 ml (1 cup) wild rice
• 250 ml (1 cup) white rice
• 625 ml (2 1/2 cups) chicken stock
• 30 ml (2 tbsp.) butter
• 1 onion, finely chopped
• 250 ml (1 cup) Blackburn, grated
• 60 ml (1/4 cup) chives, finely chopped
• Salt and ground pepper

Preparation 

In a small frying pan, toast the pumpkin seeds over medium heat for approximately 8 minutes or until you can smell them.

Meanwhile, cook the wild rice covered with salted boiling water in a large saucepan for approximately 1 hour or until the rice is tender and the grains begin to open. Drain with a colander and set aside.

In another saucepan, cook the white rice in the chicken stock until the liquid evaporates. Set aside.

Melt the butter in a frying pan over medium heat. Add the onion and cook for 5 minutes, stirring often. Add the wild rice and reheat. Add the Blackburn and the grilled pumpkin seeds and mix.