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Title: Rice Pilaf With Tarragon (Steamer)
Yield: 2 Servings

Ingredients

    1/2 c  rice; assortment (jasmine
           -and w
    1/4 ts olive oil; or spray
      2 tb chopped chives
    1/4 ts dried tarragon
      1    pepper
    3/4 c  low sodium vegetable broth;
           -low or no fat
      1    soy sauce; to taste
      1 tb blanched almonds

Instructions

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 : 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 on
Sep 28, 1997

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