Wild Rice and Orzo With Tarragon

Ingredients

• ¾ cup wild rice
• ½ teaspoon salt, plus more to taste
• ¾ cup orzo
• 2 tablespoons butter
• 4 shallots, finely chopped
• 2 tablespoons minced tarragon leaves
• 2 tablespoons minced flat-leaf parsley
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    188 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 10 milligrams cholesterol; 203 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt and simmer, covered, until the rice is tender and the grains begin to pop open, about 45 minutes to an hour. Drain well and set aside.
2. Meanwhile, bring 4 cups of water to a boil in another saucepan. Add the orzo and boil until the orzo just begins to become tender, 6 to 7 minutes. Drain and cool under cold water. Set aside.
3. When ready to serve, melt the butter in a large saute pan set over medium heat. Add shallots and cook, stirring, for 2 minutes. Add the wild rice and orzo and cook, stirring, until heated through. Add the tarragon and parsley, season with salt and pepper to taste and cook for an additional minute. Serve immediately.

1 hour