Best Tarragon Rice Pilaf Recipes

CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUTS

Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine
2 tablespoons extra virgin olive oil, 2 turns of the pan
Salt and pepper
4 pieces, 8 ounces each, boneless, skinless chicken breast
1/4 cup balsamic vinegar, eyeball it
1/4 cup water, eyeball it
1 tablespoon tomato paste
1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted
2 tablespoons chopped parsley leaves
Edible flowers (available in produce section with herbs) for garnish

Steps:

Cook rice according to package directions.
Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.
Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.

WILD RICE, CHICKEN AND TARRAGON SALAD

Wild Rice, Chicken and Tarragon Salad image

Make and share this Wild Rice, Chicken and Tarragon Salad recipe from Food.com.

Provided by onionjs

Categories Rice

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chicken stock
1/2 cup wild rice
12 ounces boneless skinless chicken breasts, cooked and cut in large dice
1 stalk celery
1/2 tart apple, sliced
1 green onion, thinly sliced
1/4 cup almonds, sliced and toasted
2 tablespoons tarragon, chopped
4 cups packed baby greens
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
salt and pepper

Steps:

Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
Transfer to bowl, cover and chill.
Combine chicken, celery, apple, onion and tarragon with wild rice.
Make vinegarette out of oil, vinegar, dijon, salt and pepper.
Toss greens and rice mixture in dressing seperately.
Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
Garnish with tomato rose.

Nutrition Facts : Calories 721.7, Fat 34.2, SaturatedFat 5, Cholesterol 116.1, Sodium 679.5, Carbohydrate 52.2, Fiber 6.5, Sugar 10.9, Protein 53.4

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