Ingredients

1 tablespoon extra-virgin olive oil
1/4 cup pine nuts
2 to 3 cloves garlic, smashed
1 to 2 strips lemon zest
3 sprigs fresh thyme
1 cup wild rice, preferably whole not broken
4 cups low-sodium chicken broth
2 teaspoons kosher salt, plus extra for seasoning
1 bunch scallions (white and green), thinly sliced (3/4 cup)
Freshly ground black pepper

Instructions

Heat the olive oil in a small saucepan over medium
heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to
brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about
1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook,
stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue

simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just
begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying
qualities, which affect cooking times greatly.)

Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs
and lemon zest before serving. Season with salt and black pepper, to taste.