Wild Rice Pilaf with Nuts and Lemon
Megan LeMoine
ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup pine nuts
- 2 to 3 cloves garlic, smashed
- 1 to 2 strips lemon zest
- fresh basil
- 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
- For white rice: 1 cup rice to 1 cup chicken stock
directions
- 1
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.)
- 2
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
Source: Megan
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