1/2cup Long-grain rice
1/2lb Green beans
1-2 Sprigs fresh tarragon to yield 2 tsp chopped
About 10 calamata olives
1 Ripe 8oz Tomato
1tbs Olive oil - Extra Virgin!
2tbs Balsamic Vinegar
Freshly ground black pepper to taste
Combine rice and 1 cup of water in heavy bottomed pan and bring to boil;
reduce heat and simmer covered cooking a total of 17 minutes until rice
Wash and trim the beans and cook about five minutes in a steamer.
Meanwhile, wash and chop the tarragon, pit the olives, trim the tomato and
dice. Add these ingredients with the capers, oil and vinegar to a serving
bowl and stir well.
When beans are cooked, drain and rinse under cold water, cut in halves or
thirds and add to bowl.
When rice is cooked stir in and season with pepper.
Yield: two servings
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