Wild Pilaf with Lemony Spruce Tips and Pine Nuts

By tama matsuoka wong
May 23, 2014
4 Comments


Author Notes: The wild in this recipe isnt from wild rice, its comes from the lemony spruce tips, that pair beautifully with toasted nuts, such as pine nuts or pistachios. They add flavor and sparkle to your basic side dish. Adapted from Chef Mads Refslund, co-founder of NOMA.tama matsuoka wong

Serves: 4

Ingredients

  • 2 cups rice
  • 2 cups water
  • 1 cup spruce tips, pulled apart
  • 1 lemon

Directions

  1. In a small saucepan (alternately, we Wongs use a rice cooker for perfect rice every time), combine rice, water and nuts.
  2. Bring to a boil, stir, cover and lower the hit to a simmer, until liquid is absorbed and rice is tender, about 15-20 minutes.
  3. Remove from heat and fluff the rice in a large bowl with the spruce tips.
  4. Add liberal amounts of freshly squeezed lemon juice, salt and pepper to taste.

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Reviews (4) Questions (0)

4 Comments

Author Comment
tama M. May 27, 2014
cattail shoots and beech leaves!<br />
 
Valerie D. May 27, 2014
It would be fun to know what are the other things he put's in it, maybe we can easily find them here in Canada ! ; )
 
Author Comment
tama M. May 26, 2014
Yes as per my column this is the actual dish Mads made and it had things that may not be as easy to find such as young beech leaves. We adapted to make it easier for everyone but you can still get the sense of how the tips looks and how beautiful they are.
 
carswell May 26, 2014
There's some stuff in that picture that doesn't appear in the recipe. It looks like it might be chopped mint?/romaine? and sliced white parts of scallions. No toasted nuts in the pic or the recipe. What's up with that?