Wild Rice Pilaf with Nuts and Lemon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 282
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 736
- Total: 1 hr 8 min
- Prep: 8 min
- Cook: 1 hr
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.