TARRAGON AND GREEN PEA RICE PILAF

This easy, pretty and flavourful rice pilaf recipe using jasmine or long grain rice makes dinner just a bit more special. It's a perfect side dish for salmon, chicken and other meat entrees.

I serve it alongside seared salmon fillets and top it with a delicious dill sauce.

I allow the salmon sit at room temperature for 15 minutes before seasoning it with  “Her Copper Kitchen House Seasoning”.  I then sear the salmon fillets in a bit of olive oil in a hot cast iron pan for 4 minutes per side or until the salmon reaches an internal temperature of 120-125 degrees F (50C). For the dill sauce, try using my amazing Fried Pickle Dill Dip Mix.  Just follow the directions on the package and add an additional tablespoon each of milk and dill pickle juice for the perfect dill sauce to accompany the salmon and rice pilaf.

Makes 6-8 servings

INGREDIENTS:

3 tbsp butter

2 large shallots, minced

3 cups jasmine rice, rinsed well and drained

3 1/2 cups chicken or vegetable stock

2 tsp salt

1 tsp pepper

1 1/2 cups frozen green peas

1 1/2 tbsp dried tarragon

*NOTE: if using long grain rice: use 3 cups long grain rice to 4 1/2 cups stock

DIRECTIONS:

• Melt butter in a sauce pan over medium-high heat and sauté minced shallots until translucent and slightly golden. Add drained uncooked rice and sauté for 3 minutes stirring continuously. This step adds a lovely and very slightly toasted flavour to the rice.

• Add rice, chicken or vegetable stock, salt and pepper and bring to a rolling boil. Reduce heat to low and cover.

• Cook for 12 minutes.

• Remove lid and fluff with a fork. Add peas and tarragon, and gently stir to combine. Cover with the lid again and allow to sit for 5 minutes before serving.