Herbed Steamed Rice

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.

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Herbed Steamed Rice

Serves 4

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
Kosher salt
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.

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3 thoughts on “Herbed Steamed Rice

  1. Leslie, this sounds fantastic. I know that putting in fresh herbs at the end is best. Right now my fresh tarragon is buried under several inches of snow. BTW, I bought some “black rice” at our local farmer’s market, it seems to be called “forbidden rice” too…have you ever tried it? From what I’ve read, it’s purple when cooked. See you soon… Russell

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