| 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
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”