Recipe Idea: Tarragon Rice Pilaf
Hi. It’s Lois at Recipe Idea Shop. I needed something to take to a Quaker “covered dish” gathering (potluck supper) awhile ago so I took Tarragon Rice Pilaf. The weather for our annual Corn Roast, held outdoors in the summer, can be unpredictable and quite warm, so I didn’t want to bring anything that had to be kept hot, or contained mayonnaise. The Corn Roast is always a fun event with loads of terrific food. The corn, however, is not roasted as we would do in Wisconsin (soaked in water and roasted over a medium-heat outdoor grill); it is boiled, but it’s still good!
This recipe originally comes from the cookbook Fresh from the Vegetarian Slow Cooker by Robin Robertson. This cookbook has excellent recipes, so I knew I wouldn’t go wrong choosing one from it. I didn’t make it in the slow cooker because that seemed like a waste of energy and time. Roberson suggests cooking the wild rice in a slow cooker. I cooked it on top of the stove. I also added a salad dressing to give it a bit more flavor and moisture. It is very tasty. The tarragon adds an unusual, wonderful flavor.
This is whole-grain, nut free, dairy free, gluten-free and vegan (which, of course, means it’s vegetarian). It is filled with good fiber, and because it doesn’t include mayonnaise, it is a good picnic food. Enjoy!
- 2 tablespoons olive oil
- 3-4 shallots, finely chopped
- 3 cups homemade vegetable stock
- 1 cup wild rice
- 3 cups cooked long-grain brown rice
- 1 cup tiny peas, cooked and cooled
- [b]Lemon-Olive Oil Dressing:[/b]
- 1/4 cup olive oil
- Juice and grated zest of 1 lemon
- 1/8 cup lemon juice
- 1 tablespoon fresh tarragon leaves, chopped
- salt and freshly ground pepper (to taste)
- Heat the olive oil and saute the shallots until tender.
- In a separate saucepan, bring the vegetable stock to a boil and stir in the wild rice.
- Reduce the heat to low-medium.
- When the vegetable stock is absorbed by the rice, drain the rice in a colander to remove the excess moisture and let it cool.
- In a large bowl, mix the wild rice, brown rice, peas, and cooked shallots.
- Whisk the dressing ingredients until emulsified and pour the dressing over the rice mixture.
- Stir to combine.
- Serve at room temperature or refrigerate for later.