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Ingredients
US|METRIC
2 SERVINGS
- 1 cup wild rice
- 3 cups water
- 1 tsp. kosher salt
- 2 Tbsp. unsalted butter (divided)
- 10 tarragon (young, stems, stripped of its leaves, tied together with kitchen twine)
- 1 onion (finely diced)
- 2 garlic cloves (smooshed through a garlic press)
- 1/2 tsp. chili flakes (dried red)
- 2 cups corn kernels (fresh)
- 1 red bell pepper (finely diced)
- 1/2 cup green peas
- 1/2 cup chopped walnuts (roughly)
- salt (and pepper, to taste)
- 1/2 cup tarragon (packed, leaves, plus extra for garnish)
- 1/3 cup extra virgin olive oil
- 1/2 lemon
- salt (to taste)
- ground black pepper (Freshly, to taste)
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