Instructions: Note: Try making this with brown rice. Delete the first step, increase the chicken stock by about 25 percent and increase the baking time to 45 to 50 minutes.

1. Cook the wild rice in boiling water to cover for 8 to 10 minutes, and drain well.

2. Melt the butter in a large heavy casserole over medium heat. Add the carrots and shallots and saute, stirring constantly, 4 to 5 minutes. Add the wild rice and the white rice, and stir until grains are coated with butter. (The dish can be prepared several hours ahead to this point. Cover and keep in the refrigerator.)

3. When you are ready to bake the pilaf, preheat the oven to 350 F.

4. Add the stock, bay leaf, thyme, 3/4 teaspoon salt, and a few grindings pepper to the casserole. Bring the mixture top a simmer on top of the stove, then cover it tightly and transfer it to the over.

5. Bake the pilaf until all liquid has bee absorbed and the rice is tender, 35 to 40 minutes. Check the seasoning and add more salt and pepper if needed. Do this at home. Reheat to serving temperature, stir in pine nuts and serve. DO NOT ADD NUTS AHEAD OF TIME

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