Mushroom Leek Tarragon Jasmine Rice Pilaf

Ingredients

• 1½ cupsJasmine Rice
• 2½ cupsVegetable Broth
• 1 onionYellow Onion
• 1 tbspOlive Oil
• 8 ozCremini Mushroom
• 6 ozLeek
• 1 tsp, leavesTarragon
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Rinse the Jasmine Rice when appropriate. Chop the Yellow Onion and prepare the Cremini Mushroom, Leek, Tarragon, draining and rinsing any canned ingredient when present.
2. Heat the Olive Oil in a saucepan. Cook the Yellow Onion and Cremini Mushroom, Leek, Tarragon with the Table Salt for 5 minutes, keeping any tender greens or juice aside until the end.
3. Stir in the Jasmine Rice and Vegetable Broth. Bring to a boil, cover, and cook for about 18 minutes until tender; fold in any reserved tender greens or juice, fluff the pilaf, and serve.