Introductions are in order. In this dish, you'll meet wild rice, first harvested in the United States by Native Americans, and basmati rice, much prized in India for thousands of years.

Both are wonders of the culinary world. Wild rice was considered a gift from the Great Spirit, the Creator himself, and basmati, a Sanskrit word, definitely lives up to its translation, "the fragrant one."

Wild rice and basmati rice come to us practically straight from nature. Wild rice, the seed of grasses now primarily grown in farm paddy fields, is never refined.

Brown basmati rice is a whole grain that hasn't lost its valuable germ and bran layer. Because of this, both pack great vitamins as well as minerals, and both are about 14 percent protein.

But we all care about something besides health benefits when we take that first bite. Wild rice delivers a sweet taste, and its dark brown or black seeds provide a nutlike texture. Basmati rice has a delicate flavor and lightness that come from its long grains.

A bonus is the aroma that will waft through your house when the pilaf is just about ready. Together these two grains make one wonderful dish.

Wild rice pilaf

Prep: 45 minutes
Cook: 1 hour
Servings: 6

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 ribs celery, thinly sliced
3 medium carrots, thinly sliced
1 tablespoon grated ginger root
2 cups each: water, vegetable broth
1 cup each: brown basmati rice, wild rice