I find it useful to browse through my fridge and pantry occasionally to see what random items are lurking there. I often find ingredients I bought for one specific recipe then forgot to use the rest. Happen to anyone else?
Well, in case anyone is hesitant to try the delicious Chicken and Wild Rice Soup I posted recently for fear that the rest of their package of wild rice will go to waste, today’s recipe is the solution. This recipe was easy and delicious and cleared out the wild rice left in my package from the last batch of soup I made. Enjoy!
Wild Rice Pilaf (Serves 4-6)
½ tablespoon extra-virgin olive oil
¼ cup pine nuts
2 to 3 cloves garlic, smashed
1 to 2 strips lemon zest
¼ -½ teaspoon dried thyme leaves
1 cup wild rice, preferably whole not broken
4 cups low-sodium chicken broth
¼ teaspoon black pepper
¼ teaspoon lemon zest
Juice of 1 lemon
2 green onions, thinly sliced
3 tablespoons feta cheese crumbles
1. Heat the olive oil in a medium skillet or saucepan over medium heat. Add the pine nuts, garlic, strips of lemon zest, and thyme. Swirl and cook until the nuts and garlic are beginning to brown, about 2 minutes.
2. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth. Cover and bring to a boil. Reduce heat to maintain 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 ¼ cup water as needed, if liquid runs out in the pan.
3. Remove from the heat. Remove the lemon zest before serving. Fluff with a fork. Stir in black pepper, remains lemon zest, and lemon juice. Top with green onions and feta cheese before serving.
Nutritional Information (amount per serving):
Protein: 9 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Carbohydrates: 24 g
Fiber: 2 g
Sodium: 95 mg
Recipe notes: Make the lemon zest strips by running a vegetable peeler around a lemon. If that is too weird for you, you could just use the zest of ½ a lemon.
Source: slightly adapted from Tyler Florence, food network.com