Wild Rice with Pine Nuts

Name: Wild Rice with Pine Nuts
Ingredients: ½ cup wild rice; 2½ cups water; ¼ teaspoon salt; 1 tablespoon butter or walnut oil; 2 heaping tablespoons pine nuts; ¼ cup finely diced leeks , white part only; ¼ cup finely diced scallions , white part only; 1 to 2 tablespoons Chicken Stock , Vegetable Stock , low-salt canned broth, or water (optional); Kosher salt and freshly ground black pepper; Salmon with Red Wine Salmon Sauce , instead of lentils; Seared and Roasted Chicken or Duck Breasts; Simple Roasted Chicken or Roasted Duck

Chef

Debra Ponzek

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Cookbook

French Food, American Accent

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

Wild rice has a nut-like flavor; the sautéed pine nuts emphasize this and add a bit more crunch. The combination is delicious with any chicken or duck dish. Wild rice is not really rice, but is a member of the grass family. It takes a little longer to cook than regular rice, but be careful not to overcook, or you will have a mushy dish.

NotesOrder of preparation

• Cook the wild rice.

• While the rice is cooking, sauté the pine nuts and the leeks and scallions.

Makes4 servings

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, vegetarian

Mealdinner

Taste and Texturechewy, crunchy, nutty

Ingredients

½ cup wild rice
2½ cups water
¼ teaspoon salt
1 tablespoon butter or walnut oil
2 heaping tablespoons pine nuts
¼ cup finely diced leeks, white part only
¼ cup finely diced scallions, white part only
1 to 2 tablespoons Chicken Stock, Vegetable Stock, low-salt canned broth, or water (optional)
Kosher salt and freshly ground black pepper
Salmon with Red Wine Salmon Sauce, instead of lentils
Seared and Roasted Chicken or Duck Breasts
Simple Roasted Chicken or Roasted Duck

Instructions

Place the rice, water, and salt in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the rice is tender, 45 to 55 minutes. Drain.
In a medium sauté pan over medium heat, melt the butter (or heat the oil until shimmering) and sauté the pine nuts 1 minute. Add the leeks and scallions and sauté 1 minute, until softened slightly. Add the rice and heat through. Add stock, if needed, to moisten. Season to taste with salt and pepper.