Wild Rice Pilaf with Nuts and Lemon
- 1 tablespoon extra-virgin olive oil
- 1/4 cup pine nuts
- 1 clove garlic, minced
- 1 long strip lemon zest
- 3 sprigs fresh thyme
- 1 cup wild rice, preferably whole not broken
- 4 1/2 cups low-sodium chicken broth
- 2 teaspoons kosher salt, plus more for seasoning
- 1 bunch scallions (white and green parts), thinly sliced (3/4 cup)
- Freshly ground black pepper
In a small saucepan heat the olive oil 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 3 more minutes. 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 continue simmering until tender, if needed. 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 and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
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