Wild rice pilaf with nuts and lemon

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1/4 cup pine nuts
• 2–3 cloves garlic, crushed
• 1–2 strips of lemon zest
• 3 sprigs of fresh thyme
• 1 cup wild rice, preferably whole, not broken
• 4 cups lightly salted chicken broth
• 2 tsp coarse salt + more to taste
• 1 bunch green onions, thinly sliced ​​(3/4 cup)

Preparation:

1. Heat olive oil in a small saucepan over medium heat. Add pine nuts, garlic, zest, and thyme. Swirl the pan until the nuts and garlic begin to brown, about 2 minutes.
2. Add the wild rice and cook, stirring with a wooden spoon, until lightly browned, about 1 minute. Add the chicken broth and salt. Bring to a boil. Reduce the heat and cook, stirring occasionally, for 45 minutes to 1 hour. Taste the rice and, if necessary, continue cooking until done, adding more liquid as needed, for another 10–15 minutes. If the rice begins to curl, it is overcooked.
3. Remove from heat, sprinkle with green onions, stir with a fork, and remove the green onion sprigs and lemon zest before serving. Season with salt and pepper to taste.