Dry roast the pine nuts to golden and set aside.
Cook the wild rice for 20 minutes then add the brown rice and cook together for a further 20 minutes until it's tender. Rinse with boiling water and set aside.
In a small pan heat the olive oil and cook the garlic until golden. Drain on absorbent paper and set aside. Toss through the silverbeet, preserved lemon and cooked pine nuts. Season with black pepper and serve warm.
Note: In macrobiotic cooking short grain brown rice should be eaten in winter and long grain in summer.