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Lemon-Tarragon Wild Rice
 
4
Cups cooked Wild Rice
-
Salt and pepper, to taste
1
Tablespoons butterbouillon granules
-
Strips of lemon peel andsprigs of fresh tarragonfor garnish
3
Tablespoons butter
 
1
Tablespoon fresh lemon juiceor 2 tablespoons chopped
fresh tarragon
 
Melt the butter and stir in the bouillon granules, lemon juice and tarragon. Cook over low heat until bouillon granules are dissolved, adding a tablespoon of water, only if necessary. Add the wild rice, adjust seasonings if desired, and continue cooking until wild rice is thoroughly heated. Garnish with strips of lemon peel and sprigs of fresh tarragon. Serves 6.


Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612  Fx (530) 695-1039 info@gwrice.com