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V Wild Rice with Walnuts and Scallion Saute
Adapted from Vegetarian Cooking for Everyone, by Deborah Madison
NOTE: You can substitute the wild rice with brown rice, but it won't be as nutty tasting.

1Tablespoon olive oil or butter
1/2 cup coarsely chopped walnuts
1 bunch Anchor Run Farm scallions, white and green parts, sliced in 1/4 in rounds
2 Tablespoons thinly sliced tarragon
salt and fresh pepper, to taste
grated zest of one lemon -- optional
2 Tablespoons roasted walnut oil -- or more to taste
3 cups cooked wild rice

Heat oil or butter over medium heat.
Add walnuts and saute for about one minute, then add scallions and tarragon.
Saute until scallions are bright green and soft.
Season as desired with salt, pepper, and lemon zest.
Toss this mixture with the cooked wild rice.
Drizzle with walnut oil and toss one more time.