Somehow putting together a side dish always feels like it’s so much extra work. I hate that. I don’t want to defrost some frozen green beans or simply stick carrot sticks on my family’s dinner plate. Somehow it seems not enough (but other times it’s all I can manage to do). Perhaps your nodding your head because you’re in the same boat.
For this recipe you’ll need some fresh tarragon. I love cooking with fresh tarragon and it’s distinctive, but delicate aniseed flavor. I’m going to use the rest of it in a marinade for some chicken (otherwise I’ll forget it in the back of my refrigerator), but you could use yours to make chicken salad this week. Let me know how that turns out.
This recipe for basmati rice with peas and tarragon is quick and easy, especially for a week night. Of course, if carrot sticks are all you can put together, you’re in good company here (I do it more than I’d like to admit). But for today let’s just pretend that we’re going to leave the carrots in the veggie drawer and put together this rice.
To get started, sauté 1 large, minced shallot in 1 tbsp of butter over medium-high heat. Once translucent, add 1 1/2 cups of rinsed basmati rice to the sauce pan.
Add 2 cups of vegetable stock, a 1/2 cup of water and 1 tsp of salt. Bring to a boil and then reduce heat to a simmer and cover pan. Rice should be tender and all of the liquid absorbed at the 10-minute mark. If any liquid remains, remove pan from heat and let stand, covered, for an additional 10 minutes.
To the basmati rice add 1 cup of peas and 3 tbsp of chopped, fresh tarragon.
Stir to combine the fresh tarragon and peas with the rice.
I rather like this side dish, with few ingredients and fresh herbs. Somehow the fresh herbs feel like a little burst of spring in the chilly winter weather.
Basmati Rice with Peas and Tarragon
1 tbsp unsalted butter
1 large shallot, minced
1 1/2 cups basmati rice, rinsed
2 cups vegetable stock
1/2 cup water
1 tsp Kosher salt
1 cup frozen green peas, defrosted
3 tbsp fresh tarragon, chopped
Kosher salt and freshly ground black pepper
In a sauce pan over medium-high heat, melt 1 tbsp butter. Add minced shallots and sauté until translucent. Add rice, vegetable stock, water and 1 tsp salt. Bring to a boil; reduce heat to a simmer and cover for 10 minutes or until all of the liquid has been absorbed and rice is tender. Add peas and chopped tarragon, stirring to combine. Adjust seasonings with salt and freshly ground black pepper.
Have a wonderful day!