Wild Rice Pilaf with Nuts and Lemon

Total Time:
1 hr 8 min
Prep:
8 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.


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