Title: Rice Pilaf with Tarragon (Steamer)
Categories: Eat Nw
Yield: 2 Servings

1/2	c	Rice; assortment
		(jasmine and white)
1/4	ts	Olive oil; or spray
2	tb	Chopped chives
1/4	ts	Dried tarragon
		Pepper
3/4	c	Low sodium vegetable broth; low or no fat
		Soy sauce; to taste
1	tb	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 1/2-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. Posted to MM-Recipes Digest V4 #5

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

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