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.