Lemon-Tarragon Wild Rice

4 cups cooked wild rice
3 tbsp butter
1 tbsp instant chicken bouillon granules
1 tbsp fresh lemon juice
1 to 2 tbsp chopped fresh tarragon
Salt and pepper, to taste
Strips of lemon peel and sprigs of fresh tarragon, for garnish

Melt the butter and stir in the bouillon granules, lemon juice and tarragon. Cook over low heat until bouillon granules are dissolved, adding a tablespoon of water, only if necessary. Add the wild rice, adjust seasonings if desired, and continue cooking until wild rice is thoroughly heated. Garnish with strips of lemon peel and sprigs of fresh tarragon.

Recipe compliments of the Minnesota Cultivated Wild Rice Council