Lemon-Tarragon Wild Rice | Midwest Living

Lemon-Tarragon Wild Rice

Lemon-Tarragon Wild Rice

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  • Makes: 4 to 6 servings
  • Prep 15 mins
  • Cook 45 mins

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  • 1 1/3 cups White Earth wild rice or wild rice
  • 2 2/3 cups water
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 2 teaspoons instant chicken bouillon granules
  • 1 teaspoon snipped fresh tarragon
  • Salt
  • Freshly ground black pepper


  1. Place rice in a wire-mesh sieve or a colander. Rinse under cold running tap water, lifting rice with your fingers to clean thoroughly; drain. Set aside.
  2. In a medium saucepan, bring the water to boiling. Add the 1/4 teaspoon salt to the water. Slowly add rice to water. Return to boiling; reduce heat. Simmer, covered, for 45 minutes, without stirring, or until rice is tender and most of the water is absorbed. Remove from heat. If needed, drain. Set aside.
  3. In a small skillet, melt butter over medium heat. Reduce heat to low. Stir in lemon juice, bouillon granules, and tarragon. Cook and stir over low heat until bouillon dissolves, adding 1 tablespoon water only if necessary to help dissolve the bouillon. Drizzle butter mixture over hot cooked rice; toss to combine. Season to taste with additional salt and freshly ground black pepper.

Nutrition Facts

(Lemon-Tarragon Wild Rice)

Servings Per Recipe 4, Mark as Free Exchange () 0, cal. (kcal) 245, vit. A (IU) 194, pro. (g) 8, vit. C (mg) 2, carb. (g) 41, Thiamin (mg) 0, Fat, total (g) 6, Riboflavin (mg) 0, chol. (mg) 15, Niacin (mg) 4, sat. fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, Folate (µg) 52, Polyunsaturated fat (g) 1, calcium (mg) 10, fiber (g) 3, sugar (g) 1, iron (mg) 1, sodium (mg) 715, Potassium (mg) 237

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