| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Greek | Eat-lf mail, Pac n w | 2 | Servings |
INGREDIENTS
| 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 |
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 <phannema@wizard.ucr.edu> on Sep 28, 1997
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