Wild Rice with Hickory Nuts & Lemon Thyme
We like the buttery snap of the hickory nuts against the chewy give of wild rice, the loamy, feral flavor of both nut and grain and how the green onion and fresh herb give the dish its frisky, spring-will-come lift.
Ingredients
1 cup wild rice
2 tbsp. butter
½ cup hickory nuts, coarsely chopped
6 slender green onions, chopped
1 ½ tbsp. fresh lemon thyme, chopped
Salt
Freshly ground pepper
Directions
Cook wild rice according to package instructions. When the rice is tender (chewy), drain off excess liquid (drink it or use it as a stock in another recipe).
Heat butter in large skillet over medium-high flame. When butter is sizzling, add nuts and cook until lightly browned and fragrant.
Reduce heat to medium, add wild rice and stir it over the flame for a few minutes.
Stir in green onions, lemon thyme, salt and pepper.
Heat through and serve.
Suggestions
Regular thyme and the juice of half a lemon can stand in for the lemon thyme, and if you can't find (or afford) hickory nuts, substitute pecans.
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