A creamy sauce flavored with tarragon served over brown rice and topped with Swiss cheese.
This was a staple recipe at Myra’s Dionysus for so many years! Did you know that the sauce is the Creamy Tarragon dressing and dip?
This is how Myra served it: 1 ½ cups of rice on a large plate and make a well in the center. Fill the well with ½ cup Creamy Tarragon. Ring the sauce with 3 broccoli florets, 3 carrots sticks and 2 cauliflower florets. Cover the sauce with 2 slices of Swiss cheese and heat until cheese melts. Garnish with paprika, green onion and 1 lemon slice.
This makes a great rice table! Put the hot rice and steamed veggies on the table. Put a spoon in the Creamy Tarragon sauce. Have grated Swiss cheese, green onion and lemon slices in bowls and let people make their own plate. Use whatever veggies are in season. You will notice in my picture below that I have zucchini on the plate. It’s that time of the year!
Tahini & Yogurt Rice Bowl
Equipment
- 1 food processor
- 1 rice cooker
- 1 veggie steamer
Instructions
- Cook the rice
- Make the Creamy Tarragon sauce
- Steam the vegetables
- Cut the lemons and chop the green onions
- Grate the Swiss cheese.
- Put everything in bowls on the table for people to make their own plate.
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