2 c. beef broth
2 c. water
1 1/3 c. wild rice
1/2 c. currants
Black pepper
1/2 c. pine nuts
1 tbsp. butter
1/2 c. onion, chopped

Add wild rice, currants, pepper to broth and water in large saucepan. Bring to boil, then simmer, covered, for approximately 1 hour, until tender. Toast pine nuts until golden in dry skillet. Set aside and saute onion in butter until soft. Add all ingredients to rice. Serve hot.