I adore wild rice. It has a delicious nutty flavour and a texture that I really enjoy. I try and cook with it as often as I can. This dish is great to serve in individual parcels and almost cooks itself. Any kind of white fish would be wonderful for this dish.
1/2 cup of wild rice (or one packet as they come in small packets)
1/2 cup pine nuts
1/4 cup of chopped raisins
1 tbsp chopped dill (dill weed)
Salt and freshly ground black pepper
1 large fish cut into 2 smaller pieces or 2 good sized fish fillets
1 tbsp lemon juice
1 onion, thinly sliced
2 bay leaves, halved
2 tbsp dry white wine
Boil wild rice until done. Drain then add in chopped raisins, pine nuts, dill, salt and pepper.
Place this mixture halved into two large pieces of alfoil.
Top with fish, onion slices, lemon juice, bay leaves and white wine.
Seal the alfoil parcels up well then put into the oven on 180º for 40 minutes.