Rice Pilaf with Tarragon (Steamer)

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Rice Pilaf with Tarragon (Steamer) Ingredients

1/2 c Rice; assortment (Jasmine	Pepper
1/4 ts Olive oil; or spray	3/4 c Low sodium vegetable broth;
2 tb Chopped chives	Soy sauce; to taste
1/4 ts Dried tarragon	1 tb Blanched almonds

Instructions for Rice Pilaf with Tarragon (Steamer)

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 1/2-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 : YIANNIS * 1642 Robson * Vancouver, BC * This Greek Cafe with an indoor patio setting, serves a simple pilaf to accompany casseroles. Recipe by: Hanneman | Idea from Yiannis in Vancouver, BC Posted to MC-Recipe Digest V1 #814 by KitPATh on Sep 28, 1997

Main Ingredient: RiceCuisine: Uncategorized

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