Name: Tarragon Rice
Yield: 4 servings
Ingredients: 2 tbsp butter; 1 small onion, chopped; 1.5 cup long-grain rice; 0.5 tsp salt; 0.5 tsp black pepper; 3 cup chicken stock, warmed; 0.25 cup parsley, chopped; 2 tbsp fresh tarragon, chopped

Side Dishes

Serves 4

8 ingredients

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Ingredients

2 tbsp butter
1 small onion, chopped
1½ cup long-grain rice
½ tsp salt
½ tsp black pepper
3 cup chicken stock, warmed
¼ cup parsley, chopped
2 tbsp fresh tarragon, chopped

Method

Saute the chopped onion in the butter in a saucepan over medium heat until soft.
Add the rice and toast for 1 to 2 minutes, stirring often.
Season with the salt and pepper.
Pour in the warmed chicken stock and bring to a boil.
Cover the pan, reduce the heat to low, and simmer for 15 minutes.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Stir in the fresh parsley and tarragon before serving.

Notes

A savory, herbaceous side dish that pairs well with chicken, fish, or roasted vegetables. Ready in about 25 minutes; serves 4. This is the companion rice for "Baked Chicken Breast with Tarragon Rice."