Rice pilaf with tarragon (steamer)

2 Servings

Ingredients

Quantity Ingredient
½ cup Rice; assortment (Jasmine and White)
¼ teaspoon Olive oil; or spray
2 tablespoons Chopped chives
¼ teaspoon Dried tarragon
Pepper
¾ cup Low sodium vegetable broth; low or no fat
Soy sauce; to taste
1 tablespoon Blanched almonds

Directions

NOTE - Instructions are for a Black and Decker Steamer with Rice Bowl insert. Dried tarragon works best with this recipe.

Preheat the steamer while preparing the rice. Combine 3 tablespoons of an aromatic rice like Jasmine with 5 tablespoons of regular white rice to make a ½-cup measure. Saute rice with olive oil until translucent. Add chives and tarragon and stirfry 1 to 2 minutes. Add the broth and taste, adjust saltiness by adding soy sauce. Bring to a boil and transfer the rice to the steamer. Cover and steam 30-35 minutes. Let stand 2 minutes; add the almonds and fluff with a fork. Let stand another 2 minutes and serve. PER SERVING: about 210 cals, 3.3 g fat.

INTRO - To make rice for pilaf in a steamer, fry the rice first; the grains will remain separated.

NOTES : YIANNI'S * 1642 Robson * Vancouver, BC * This Greek Cafe with an indoor patio setting, serves a simple pilaf to accompany casseroles.

Recipe by: Hanneman | Idea from Yianni's in Vancouver, BC Posted to MC-Recipe Digest V1 #814 by KitPATh <phannema@...> on Sep 28, 1997

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