Tarragon has a licorice candy like flavor and also has a savory earthy component that makes it unique. The sprigs of tarragon were left whole and removed at the end of the cooking process to retain the delicateness of this dish. The tarragon flavors are present and complement the delicateness of the basmati rice. The addition of the baby zucchini added a slight buttery flavor that too was not overpowering. Basmati rice follows the more traditional 2 to 1 ratio of liquid to rice. When using Uncle Ben’s brand long grain rice I tend to increase this ratio. Keep this in mind if you use regular rice.
2 tablespoons of olive oil
1 cup of basmati rice or regular rice not minute
1 tablespoon Smart Balance brand butter or regular butter
1/2 teaspoon kosher salt
1 – 14 oz. can of 99% fat free chicken broth (more will be required if using regular rice)
2 large sprigs of tarragon
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
Additional sprigs of tarragon for garnish (optional)
In a medium sized pot heat olive oil over medium high heat. Add rice and sauté until rice changes to solid white color. When raw it is translucent and when sautéed it will become a brighter white color. Add remaining ingredients, stir gently until it comes to a boil, cover, reduce heat and simmer until all liquid has been absorbed, about 20 minutes. Remove sprigs of tarragon and serve family style. Garnish with any additional fresh sprigs of tarragon and a few slices of the cooked baby zucchini as shown.