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

Ingredients

    1/2 c  rice; assortment
      1    (jasmine and white)
    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 stir fry 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.

>From: KitPATh

- - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 3g Total Fat; (13% calories from fat); 9g
Protein; 39g Carbohydrate; 0mg Cholesterol; 197mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

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

If you have ever tried to steam rice in a machine and ended up
with clumps of rice - here's a technique to try.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Hanneman | Idea from Yianni's in Vancouver, BC

Preparation Time: 0:45

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