Wild Rice Pilaf with Pine Nuts and Lemon

My good friend, Kara, is from Minnesota and almost every time she goes back to visit her family she brings me some wild rice.  It is grown there and so delicious (plus far less expensive than buying it in a big grocery store).  She knows the way to my heart - FOOD!  Here is an excellent and easy recipe that makes a great side dish for almost anything.  I like to serve it with chicken or steak but I would also eat this by itself for lunch.  Wild rice does take a good amount of time to cook but it isn't high maintenance at all.  Just cook it in some broth with delicious seasonings for an hour or so!  Enjoy!

Wild Rice Pilaf with Pine Nuts and Lemon (adapted from foodnetwork.com)

1 T. extra virgin olive oil
1/4 c. pine nuts
1 clove garlic, minced
1 long strip lemon zest
1/2 t. dried thyme
1 c. wild rice, whole, not broken
4 c. low sodium vegetable broth
2 t. salt
1 bunch green onions, thinly sliced
1/2 t. black pepper

In a medium saucepan heat the olive oil over medium heat.  Add the pine nuts, garlic, lemon zest and thyme and swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes.  Add the wild rice and cooking, stirring with a wooden spoon, until lightly toasted, about 3 more minutes.  Stir in the vegetable broth and salt.  Bring to a boil.  Reduce heat to a rapid simmer, cover and cook, stirring occasionally, for 45 minutes.  When the time is up removed the lid and check the consistency of the rice.  It should begin to crack when it's done.  If the broth is not all absorbed, turn the heat up to medium high until the rice has absorbed all of the broth, about another 15 minutes or so.  Remove from the heat, add the green onions and pepper and remove the lemon zest.  Taste for seasoning (salt and pepper) and serve.

4 servings (272 calories each serving) according to my calculator on loseit.com