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Wild Rice Gremolata
Posted by Lori Ross - Viewed 1668 times

 recipe by Lori Ross

1 tbsp extra-virgin olive oil
1/4 cup pine nuts (optional)
1 clove garlic, minced
1 long strip lemon zest and 2 Tbsps grated lemon zest
3 sprigs fresh thyme
1 cup wild rice, preferably whole not broken
4 1/2 cups chicken broth
2 tsps kosher salt, plus more for seasoning
1 bunch scallions (white and green parts), thinly sliced (3/4 cup)

1 cup chopped parsley
lack pepper (optional)

pine nuts, garlic, zest, and thyme in oil about 2 minutes.  Add the wild rice and cook until lightly toasted, about 3 more minutes. 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 continue simmering until tender adding a little more liquid if necessary (don’t overcook).  Remove from heat, scatter the scallions and parsley over the surface and fluff with a fork, remove the herb sprigs and garnish with lemon slices and grated lemon zest before serving. Season with salt and black pepper, to taste.

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