Photo of Lemon-thyme wild rice pilaf by WW

Lemon-thyme wild rice pilaf

Total Time
1 hr 5 min
10 min
55 min
This simple, lemony side dish pairs well with fish, chicken, or roasted meats. Cooking the rice in chicken broth instead of water helps take your rice to the next level, adding savory richness and a deeper flavor. This dish uses thyme, but you can substitute other minced herbs, you like. Oregano and rosemary would be delicious. You will only need one lemon to yield enough zest and juice for this recipe. If you’d like to add some eye-popping color—and another layer of flavor—try stirring in halved cherry tomatoes in a mix of colors. You could also incorporate a diced jalapeño if you want to turn up the heat.


Olive oil

1 tsp, extra-virgin


¼ cup(s), chopped, minced

Kosher salt

½ tsp

Uncooked wild rice

1½ cup(s)

Chicken broth

1¾ cup(s)

Fresh thyme

2 tsp, fresh, minced, or to taste

Lemon zest

2 tsp, or to taste

Fresh lemon juice

1 tsp, or to taste

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Heat oil in a small saucepan over medium-low heat. Add shallots and kosher salt; cook, stirring frequently, until shallots are softened, about 6 minutes.
  2. Add rice and broth to pan; bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 45 minutes. Stir in thyme, lemon zest, and lemon juice; season to taste with salt and pepper. Yields about 2/3 cup per serving.