• 1 C. chopped walnuts
• 1/4 C. butter or margarine
• 1 C. chopped onion
• 1 clove garlic minced
• 1 C. long-grain white rice
• 1/4 tsp. tarragon
• 14-1/2 oz. can chicken broth

In medium saucepan, sauté walnuts in butter for 5 minutes or until lightly toasted, stirring constantly. Remove walnuts; set aside. In same saucepan, sauté onion and garlic; stir in rice and tarragon. Blend in chicken broth. Bring to a boil, cover and reduce heat; simmer 20 minutes. Stir in walnuts.

Makes 4 to 6 servings.