Wild Rice Pilaf with Toasted Pine Nuts

1 cup wild rice blend
2 cups chicken or vegetable broth
1 tablespoon butter
1/2 teaspoon salt
1/4 cup pine nuts

1. Add rice, broth, butter, and salt to a large sauce pan. Bring to a boil, reduce to a simmer, and cook, partially covered, until broth is absorbed and rice is tender, about 45 minutes. Turn off heat and let steam, covered, for 10 more minutes.
2. While rice is cooking, add pine nuts to a small saucepan or skillet. Heat over medium low heat, shaking the pan and stirring frequently, until pine nuts are golden brown, about 5 minutes. Be careful not to burn. Serve rice sprinkled with toasted pine nuts.