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Wild Rice Pilaff

Wild Rice Pilaff

Ingredients

  • 2 tablespoons olive oil
  • 3 shallots, finely chopped
  • 1 cup wild rice
  • 3 cups vegetable stock
  • Salt and freshly ground black pepper to taste
  • 3 cups cooked long-grain brown rice
  • 2/3 cup frozen baby peas, thawed
  • Juice and grated zest of 1 lemon
  • 1 tablespoon chopped fresh tarragon leaves

Instructions

  1. Heat the oil in a small skillet over medium heat. Add the shallots, cover, and cook until softened, about 5 minutes.
  2. Transfer the sautéed shallots to a 3-1/2 to 4-quart slow cooker. Stir in the wild rice and stock, and season to taste with salt and pepper. Cook on low for 5 to 6 hours.
  3. About 10 minutes before serving, stir in the brown rice, peas, lemon juice and zest, and tarragon. Taste, adjust the seasonings, and serve.

Notes

This recipe is best with a slow cooker, so prep it the night before and start it in the morning.

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