2 tablespoons olive oil 3 shallots, finely chopped 1 cup wild rice 3 cups vegetable stock Salt and freshly ground black pepper to taste 3 cups cooked long - grain brown rice 2/3 cup frozen baby peas, thawed Juice and grated zest of 1 lemon 1 tablespoon chopped fresh tarragon leaves (humanesociety.org)
Also try with fresh Tarragon instead of the Rosemary for a more subtle taste — also perfect with the wine and mushrooms. (epicurious.com)
4 two - pound Maine lobsters, live 1 pound salted butter 4 cloves garlic, mashed 1/4 cup fresh parsley, chopped 2 shallots, minced 2/3 cup fresh lemon juice Juice of 1/2 medium orange 2 tablespoons fresh tarragon Salt & pepper to taste Fresh lemon wedges (fieryfoodscentral.com)