Wild Rice Pilaf with Nuts and Lemon

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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!!!!!

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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.

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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.

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It was tasty & different. I'd like to try it again just to perfect it.

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It was the tastiest rice recipe that I have ever made, even though I used only half the salt. I'll make this again and again.

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When I read the reviews it was a little late. I had used the amount of salt asked for and it ended up very salty. However, I will try it again with less salt.

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I needed a recipe to jazz-up plain rice and tried this. I made it with Uncle Ben's instead of the wild rice and it was excellent. As expected you have to adjust the amount of stock and that was easy. Watch when you are toasting the pinenuts as they brown quickly. Rice on a Tuesday just got better.

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I didn't make the pork chops with this rice, but I made Chicken Satay. It was a perfect combination. My family loved the surprising taste of the lemon zest. It gives a very clean and smooth taste.And the pine nuts give a nice texture to the rice. I did what others suggested by waiting to season it to taste after it finished cooking.It was a very nice surprising dish, I will be making this rice again.

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I've never made this recipe but for those saying it takes too long, wild rice should be left soaking overnight or at least a few hours before cooking.

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I don't know what I did wrong but my rice was not done after simmering it uncovered for over an hour. The flavor was very good but the wild rice was not done. I'm going to cook some regular brown rice and add that to the leftover wild rice to try to use it up as it's too expensive to toss out.