Rinse wild rice in a strainer or colander.

In a large pot, bring water or broth to boil over high heat. Add wild rice. Cover and reduce heat to low and simmer for half an hour. Turn off heat, leave the pot on the burner for another half hour or so, until all the liquid is absorbed. May be done the day ahead. Cover and refrigerate. Bring back to room temperature before proceeding.

In a large skillet, heat oil over medium-high heat. Add chopped onion and saute, stirring until it softens, about 5 minutes. Add chopped winter greens, which will shrink in the heat to a fraction of their volume. Continue cooking until greens are just wilted -- another 3 to 5 minutes.

Tip in cooked rice and stir mixture gently to combine. Grate in the zest of both lemons, squeeze in lemon juice, stir in sea salt and pepper flakes. Add pine nuts and raisins just before serving.