Wild Rice-Pine Nut Stuffing

Rinse the wild rice under cold water in a fine-mesh strainer until the water runs clear.

Bring 1 cup of water to a boil in a medium saucepan, then add the rinsed wild rice and reduce heat to low.

Cover the saucepan and simmer the wild rice for 35-40 minutes until tender and most of the water is absorbed.

While the rice cooks, slice the green onion into thin rounds, separating the white and light green parts from the dark green tops.

Heat 1 tsp vegetable oil in a small skillet over medium heat, then add the minced garlic and white parts of the green onion.

Sauté the garlic and green onion for 2-3 minutes until fragrant and softened, stirring occasionally.

Add the pine nuts to the skillet and toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant.

Once the wild rice is tender, remove from heat and fluff with a fork, then transfer to a mixing bowl.

Stir the sautéed garlic, nuts, and green onion mixture into the cooked wild rice along with ½ tsp dried thyme and the reserved dark green onion tops.

Toss gently until all ingredients are evenly combined, then taste and adjust seasonings as needed before serving.