Tarragon Rice Pilaf is scrumptious and good as a main dish or side dish salad.
Well, with the pandemic, we might not be having potlucks and picnics anytime soon, but this Tarragon Rice Pilaf is worth making just for yourself! When I first made this recipe, I needed something to take to a Quaker “covered dish” gathering (potluck supper) and it was summertime. The weather here is generally hot at that time of year, so I didn’t want to bring anything that had to be kept hot, or contained mayonnaise.
This simple dish fit the requirements. It’s vegan, delicious, and does not have to be kept refrigerated. You have to cook two kinds of rice (unless you have leftovers), cook the peas, and sauté the shallots. Make a vinaigrette dressing, and mix.
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!
The idea for this recipe comes from the cookbook Fresh from the Vegetarian Slow Cooker by Robin Robertson, which is one of my favorite cookbooks. It has excellent recipes, so I knew I wouldn’t go wrong choosing one from it. Robertson suggests cooking the wild rice in a slow cooker, but that seemed like a waste of energy and time. 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.
What You Need
You will need measuring cups and spoons, a knife, cutting board, and pans. Do yourself a favor and buy a whole set of good pans.
Tarragon Rice Pilaf Recipe
Tarragon Rice Pilaf
A flavorful rice and peas main dish or side dish salad
- 2 tablespoons olive oil
- 3-4 shallots (peeled and minced, about 3 tablespoons)
- 3 cups homemade vegetable stock
- 1 cup wild rice (uncooked)
- 3 cups cooked long-grain brown rice (See note if you do not have cooked rice)
- 1 cup tiny peas (cooked and cooled)
- 1/4 cup olive oil
- 1 tablespoon lemon zest (about the amount that comes from 1 lemon)
- 1/4 cup Lemon juice (about 1 lemon)
- 1 tablespoon fresh tarragon leaves (chopped, or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
In s small saucepan, heat the olive oil and sauté the shallots until tender.
In a large pot, bring the vegetable stock to a boil and stir in the wild rice.
Reduce the heat to low-medium and continue cooking for about 40 minutes until the rice is tender and most of the vegetable stock has been absorbed. Stir occasionally to prevent sticking.
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.
Make the Salad Dressing & Combine with Rice
- 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.
Note: If you do not have precooked brown rice, combine 1 1/2 cups of brown rice with 4 cups of water, bring to a boil, and reduce the heat, exactly as you did for the wild rice. Cook until tender and chewy, about 40 minutes.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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