Multi-Grain Rice Pilaf
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 438 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 grams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 5 grams
- Protein
- 12 grams
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
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.