2 1/3 cups chicken stock (vegetable is fine as well)
2 cups snow peas
3 cups sliced fresh mushrooms
3 green onions, chopped
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
2 tsp dijon mustard
1 clove garlic, minced
1 tsp salt (I use just a pinch)
1/2 tsp dried tarragon (or a few tbsp fresh chopped tarragon)
1/4 tsp pepper
1/4 cup olive oil
In a sieve, rinse rice. In a saucepan, bring stock to boil; add rice, remove from heat and let stand for 1 hour. Cover and bring to a boil; reduce heat and simmer for 30 minutes or until tender. Drain rice and transfer to a large bowl.
Meanwhile, combine vinegar, lemon juice, mustard, garlic, salt, tarragon + pepper; whisk in the olive oil. Toss with the hot rice. Let cool for 20 minutes (can be prepared to this point, covered + refrigerated for up to 8 hours).
Steam snow peas for 1 minute or until tender crisp. Refresh under cold water. Drain; pat dry. Add peas, mushrooms + green onions to rice. Taste + adjust seasoning if necessary. Serve at room temperature.
Makes 6 servings
I recently made this with brown rice which is more economical. I simply added the vinaigrette to approximately 2 1/2 cups of hot brown rice. Just skip the step for cooking the wild rice and continue on.
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