Wild Rice Pilaf

Yield: 4 servings

1 tbsp olive oil

1/2 onion, diced

1 stalk celery, diced

3 cloves garlic, smashed

zest of 1 lemon

3 sprigs fresh thyme

1 cup wild rice

4 cups chicken broth

2 tsp salt

1 bunch scallions, thinly sliced (3/4 cup)

ground black pepper

1. In a saucepan, heat the olive oil over medium heat. Add the onion, celery, garlic, lemon zest, and thyme. Saute until vegetables are softened, about 5 minutes.

2. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute.

3. Add the chicken broth and salt. Bring to a boil, then reduce heat to low. 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.)

4. Garnish with scallions and season to taste.

https://www.foodnetwork.com/recipes/tyler-florence/wild-rice-pilaf-with-nuts-and-lemon-recipe-1945854