Free shipping on orders over $75.00

Wild Rice Pilaff

Take a walk on the wild side with this delectable Wild Rice Pilaf with Peas, Lemon Zest, and Tarragon.

Wild Rice Pilaff


  • 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


  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.


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

Category: Recipes

Write Your Comment

Only registered users can write comments. Please, log in or register