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Tomato and Tarragon Pilaf

Categories: Entertaining, Low-fat, Quick to fix, Vegetarian
Type: Side Dishes

Tomato and tarragon pilaf makes a delicious side dish to any meal.

Prep Time: 10M

Cooking Time: 25M

Serves: Serves 4


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 11/2 cups instant rice
  • 11/2 cups hot vegetable stock
  • 1lb (450g) tomatoes, quartered
  • 2 or 3 sprigs of fresh tarragon, leaves picked and torn
  • sea salt and freshly ground black pepper
Tomato and Tarragon Pilaf photo

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  1. Heat the oil and butter in a large frying pan over low heat. Add the onion and a pinch of salt, and cook for about 5 minutes until soft. Stir in the garlic and rice, making sure the rice is well coated with butter.
  2. Now pour in the hot stock, and stir again. Bring to a boil, cover, and remove from heat. Let stand for 5 minutes. Uncover and stir to fluff the rice. If the pilaf seems dry, add a little more hot stock or water.
  3. Season well with salt and pepper, then stir in the tomatoes and tarragon. Serve hot with a crisp green salad.
  • Tarragon isn't everyone's favorite herb, so substitute thyme or rosemary, if you wish.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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