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["In a non-stick pot add 3 cups of water, 1 tsp salt, 1 tbsp butter and the tied tarragon stems and bring to a boil. Add the wild rice, cover and reduce to medium heat. Cook until the wild rice is slightly al dente and chewy - about 40 minutes. Check the wild rice a couple of times while it cooks, to make sure that there is enough water. After about 40 minutes, take the lid off, stir the wild rice gently with a spatula and let any extra moisture that's pooled in the pot to cook off. Set aside.", "While the wild rice is boiling, get the vegetables started. In a non-stick pan, add 1 tbsp of butter on medium heat. Add the onion, kosher salt and freshly ground black pepper and saute until the edges start to brown. Add the garlic, chili flakes and saute for a few more seconds. Add the corn and saute until brown spots start showing up on the corn. Add the bell pepper, peas and walnuts and saute for just another minute (don't let the bell pepper get mushy!). Check for seasoning. Set aside.", "Blend the tarragon oil (recipe follows).", "Mix the wild rice, the vegetables and the tarragon oil. Let the salad sit at room temperature for a couple of hours for the flavors to meld. Sprinkle with a few chopped tarragon leaves for garnish.
