Serves 6 to 8
4 Tbl. unsalted butter
2 shallots, peeled and finely minced
2 cups long-grain rice
Grated zest of 2 lemons
1 sprig of fresh tarragon
4 cups hot chicken stock
2 Tbl fresh tarragon leaves
Coarse kosher salt and freshly ground black pepper
Preheat oven to 400 degrees F.
Melt the butter in a medium flame-proof casserole and saute the shallots until tender, 3 to 4 minutes. Stir in half the lemon zest, the tarragon sprig, and the stock. Cover the casserole, place in the oven, and bake until the liquid is absorbed and the rice tender, about 20 to 25 minutes.
Stir in the remaining lemon zest and the tarragon leaves; season to taste and serve immediately.
From: The Martha Stewart Cookbook