Every time I make something with tarragon, it’s like I’ve used a mystery herb. Tarragon was very popular in the late 70s early 80s, but isn’t really used much now. It really adds a wonderful bright note to this rice. This rice pairs well with Lyonnaise Chicken with Vinegar Sauce.
Herbed Steamed Rice
3 Tbs unsalted butter
1 medium onion, diced
1 cup long-grain white rice, rinsed and drained
1 garlic clove, minced
1 1/2 cups water
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
In a medium saucepan, melt the butter. Add the onion, cover and cook over low heat until translucent, 5 minutes. Stir in the rice and garlic. Add the water and 1 teaspoon of salt and bring to a boil over high heat. Cover and cook over moderately low heat for 10 minutes.
Replace the lid on the rice with a clean kitchen towel and remove from the heat. Let the rice stand, covered, for 5 minutes until tender. Using 2 forks, lightly fluff the rice. Gently stir in the herbs, season with salt, cover with the towel and the lid and let stand for up to 30 minutes before serving.