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  • 1 tablespoon Extra Virgin Olive Oil

  • 0.25 cup Pine Nut

  • 2.5 Cloves Garlic smashed

  • 1.5 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 scallion (white and green), thinly sliced (3/4 cup)

  • Freshly Ground black Pepper


  • 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.

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