FFtVSC: Wild Rice Pilaf with Peas, Lemon Zest, and Tarragon

This Wild Rice Pilaf from Fresh from the Vegetarian Slow Cooker is unexpectedly one of the best recipes of this cookbook. I'm a relative novice when it comes to tarragon. I remember the first time I tried tarragon it seemed too licorice-y and sweet, and I generally prefer savory flavors. But I'm beginning to learn how it can be used in unexpected ways. I didn't want to run out to buy fresh tarragon, so I used a teaspoon of dried instead of the Tablespoon of fresh that the recipe calls for. I must admit that lemon and tarragon make a lovely pairing, and the two together helped balance out the natural swampiness of the wild rice without masking it's rich nuttiness. I also want to mention that cooking the wild rice in the slow cooker is pure genius. I used my rice cooker last time I made wild rice, and it's so tricky to get it beyond the crunchy stage and into delightful fluffiness. The slow cooker cooks the wild rice slowly enough that it doesn't burn, and the glass lid allows you to easily monitor the cooking progress without releasing all of the wonderful steam.