Multi-Grain Rice Pilaf

Total Time:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons pine nuts
  • 1 cup Wehani brown rice
  • 1/2 cup wild rice, preferably whole, not broken
  • 1/2 cup farro, an Italian hulled wheat also known as spelt
  • 5 cups water
  • 1 long strip lemon zest
  • 3 sprigs fresh thyme
  • 1 tablespoon kosher salt
  • 1 bunch scallions (white and green), thinly sliced (3/4 cup)
  • 1 lemon, juiced (about 1/4 cup)
  • Freshly ground black pepper
Directions
  • In a large saucepan with a tight fitting lid, heat the olive oil over medium heat. Add the pine nuts and swirl the pan until the nuts toast, about 2 to 3 minutes. Add the brown and wild rice and the farro and cook, stirring with a wooden spoon, until lightly toasted. Stir in 5 cups water, the lemon zest, thyme, and 2 teaspoons kosher salt. Bring to a boil. Reduce heat to a simmer, cover and cook undisturbed for 45 minutes. Check the texture of the rice, and if needed, continue simmering until tender and the liquid is absorbed, another 10 to 15 minutes.

  • Remove from the heat, scatter the scallions and lemon juice over the surface of the pilaf and set aside, covered, for 10 minutes. Fluff with a fork, stirring in the scallions, remove the herb sprigs and serve. Season with remaining salt and black pepper, to taste.


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    Pilaf-style Rice

    Recipe courtesy of Food Network Kitchen