Wild Rice And Orzo With Tarragon Recipes

ORZO AND RICE

Steps:

• In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
• Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
• Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

J. ALEXANDER'S ORZO AND WILD RICE SALAD RECIPE

Steps:

• Cook orzo and wild rice per package directions. Shock in cold water.
• Refrigerate to chill.
• Place all dressing ingredients in a mixing bowl, except the oil.
• Stir until well blended.
• While vigorously stirring the mixture, slowly add the oils.
• Refrigerate to chill.
• When ready to serve, put all ingredients in a mixing bowl (including dressing) and toss well.
• Serve very cold.

ORZO AND WILD RICE SALAD

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
• Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
• Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUTS

Steps:

• Cook rice according to package directions.
• Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.
• Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.

WILD RICE AND CHICKEN OR TURKEY SALAD WITH TARRAGON

Steps:

• Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
• Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

TARRAGON RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
• Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
• Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.

ALEXANDER'S ORZO AND WILD RICE SALAD

Steps:

• For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
• Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
• Use only 1/2 cup of dressing for salad.
• Place all other ingredients in a mixing bowl and mix well.
• Serve ice cold, 38-40°F Shelf life mixed is two hours.

WILD RICE AND ORZO WITH TOASTED WALNUTS

Steps:

• In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
• In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well. To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered.
• Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper.
• Serve mixture at room temperature.