Jalapeño adds spiciness to this side dish.
Recipe information
Yield
Serves 6
Ingredients
8 cups water
2 cups wild rice
1 red bell pepper, chopped
1/3 cup extra-virgin olive oil
1/3 cup chopped fresh Italian parsley
1/3 cup chopped fresh chives
3 tablespoons fresh lemon juice
3 tablespoons coarsely chopped fresh tarragon
2 teaspoons minced red jalapeño chili with seeds
2 teaspoons grated lemon peel
Preparation
Step 1
Bring 8 cups water to boil in large saucepan. Add rice; reduce heat to medium. Cook until just tender but not split, stirring occasionally, about 40 minutes. Drain. Rinse with cold water; drain well.
Step 2
Place rice in large bowl. Mix remaining ingredients into rice. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature.)
