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Lemon-Tarragon Wild Rice

By Lyndsi Patterson Published: August 13, 2012

  • Yield: 6 Servings



  1. Melt the butter and stir in the bouillon granules, lemon juice and tarragon.
  2. Cook over low heat until bouillon granules are dissolved, adding a tablespoon of water, only if necessary.
  3. Add the wild rice, adjust seasonings if desired, and continue cooking until wild rice is thoroughly heated.
  4. Garnish with strips of lemon peel and sprigs of fresh tarragon.