Recipe - Rice Pilaf With Tarragon (Steamer)

One half cup Rice; assortment (Jasmine
and White)
One fourth teaspoon Olive oil; or spray
2 tablespoon Chopped chives
One fourth teaspoon Dried tarragon
Pepper
Three fourths cup Low sodium vegetable broth;
low or no fat
Soy sauce; to taste
1 tablespoon Blanched almonds

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 1/2cup 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 3035 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 MCRecipe Digest V1 #814 by KitPATh phannema@wizard.ucr.edu on
Sep 28, 1997