Tarragon Rice Pilaf Recipe
A flavorful rice and peas main dish or side dish salad
Servings: 8
Calories: 274kcal
Ingredients
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
Dressing
- ¼ cup olive oil
- 1 tablespoon lemon zest about the amount that comes from 1 lemon
- ¼ cup Lemon juice about 1 lemon
- 1 tablespoon fresh tarragon leaves chopped, or 1 teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Salad
- 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.
Notes
Note: If you do not have precooked brown rice, combine 1 ½ 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.
Nutrition
Calories: 274kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 506mg | Potassium: 229mg | Fiber: 4g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg