Photo: Wild Rice Pilaf with Nuts and Lemon Recipe
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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By djmoore3_8542423
belton,, TX
on February 02, 2013
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This recipe is great! I AM SO TIRED OF PEOPLE COMPLAINING ABOUT recipes being TOO salty. When the recipes calls for KOSHER salt- DO NOT USE table salt!!!! PLEASE READ!!! My family loved this mixed with healthy veggies!!!!!
By kstrange
Chicago, IL
on May 16, 2012
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Hello Salt! I wish I had read other reviews first before making this recipe. I used low sodium chicken broth but found the amount of salt waaaay too high. It was basically inedible and we ended up tossing it. This is my first time working with wild rice, but since I got it from Whole Foods I trust its a good product... must be the recipe? Since the general flavors were good I would try it again, but next time I would leave out salt completely and see how it tastes right before serving.
By dandreotti
Blaine, MN
on December 21, 2011
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Love the twist on the wild rice. Living in MN I try to find different recipes for wild rice and this one is a keeper. Time to cook the rice will vary each time, you really just have to watch it. Based on other posts I did not add additional salt while cooking, but it was needed once on the plate. I did use low sodium chicken broth so maybe those posts were with regular? Next time I will add some while cooking.
Read all 23 reviews