Wild Rice Stuffing with Pine Nuts
['1/4 cup olive oil', '1 1/2 teaspoons ground cumin', '1 large onion, chopped (about 2 1/2 cups)', '6 large garlic cloves, minced', '1 tablespoon tomato paste', '2 tablespoons chopped fresh thyme', '1 1/4 teaspoons freshly ground black pepper', '1 1/4 teaspoons coarse kosher salt', '1/2 teaspoon dried mint', '1 cup wild rice', '2 3/4 cups low-salt chicken broth', '1 cup long-grain white rice', '1 1/2 tablespoons fresh lemon juice', '1/4 cup minced fresh Italian parsley', '1/3 cup pine nuts', 'toasted']
Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; sauté until tender, about 5 minutes. Stir in tomato paste. Stir in thyme, pepper, coarse salt, and mint. Add wild rice; stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer until wild rice is almost tender, about 40 minutes.
Mix white rice into wild rice; cover and simmer until most of liquid is absorbed and all rice is tender, about 20 minutes. Stir in lemon juice; cover and continue to simmer until liquid is absorbed and all rice is tender, about 5 minutes. Remove from heat. Stir in parsley, then pine nuts; serve.
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