Tarragon Rice Pilaf Recipes

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

DIJON TARRAGON CHICKEN BREASTS

Steps:

• Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.

TARRAGON RICE SALAD

Steps:

• Prepare the instant rice according to package directions.
• Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop.
• In a bowl, mix the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator. Toss with the chopped eggs to serve.

POULET à L'ESTRAGON

Steps:

• For the Poulet à l'Estragon
• Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.
• In a 5-quart braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
• Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan.
• Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
• For the Rice Pilaf
• Rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
• For the Yellow Wax Bean Fricassée
• Bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes, or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.

TARRAGON RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
• Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
• Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.

RICE PILAF

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
• Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
• Add rice and stir until well mixed.
• Cover and place in preheated oven for approximately 25 to 30 minutes.
• Stir rice once about half way through cooking.
• Watch carefully to avoid overcooking. I like my rice al dente, especially if I have leftovers to repeat the next day.

TASTY TARRAGON AND TOMATO RICE DISH

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.

CRANBERRY RICE PILAF

Steps:

• In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.