Multi-Grain Rice Pilaf

Directions

1. 1
   In a large saucepan with a tight fitting lid, heat the olive oil over medium heat.
2. 2
   Add the pine nuts and swirl the pan until the nuts toast, about 2 to 3 minutes.
3. 3
   Add the brown and wild rice and the farro and cook, stirring with a wooden spoon, until lightly toasted.
4. 4
   Stir in 5 cups water, the lemon zest, thyme, and 2 teaspoons kosher salt.
5. 5
   Bring to a boil.
6. 6
   Reduce heat to a simmer, cover and cook undisturbed for 45 minutes.
7. 7
   Check the texture of the rice, and if needed, continue simmering until tender and the liquid is absorbed, another 10 to 15 minutes.
8. 8
   Remove from the heat, scatter the scallions and lemon juice over the surface of the pilaf and set aside, covered, for 10 minutes.
9. 9
   Fluff with a fork, stirring in the scallions, remove the herb sprigs and serve.
10. 10
    Season with remaining salt and black pepper, to taste.