Fennel Wild Rice Pilaf

3/4 cup brown basmati rice
1/4 cup wild rice
2 cups chicken stock
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fennel seed
4 cardamom pods
salt to taste

1. Heat oil in a skillet over medium heat and fry fennel seeds, cardamom pods and garlic until seeds turn brown.
2. Add rice and stir to coat with oil and spices.
3. Add chicken stock and let it come to a boil.
4. Reduce heat and cover until rice is cooked. Season with salt to taste. Remove cardamom pods before serving.

Makes 4 servings