1) In a small saucepan, heat the olive oil over medium heat. Add the pine nuts, garlic, zest and thyme, and swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 3 more minutes.
2) Stir in the chicken stock and salt. Bring to a boil. Reduce the heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes.
Remove from the heat, scatter the spring onions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.