- 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
- 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.