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Tarragon Rice Salad


"A friend of mine showed me the basic recipe for this salad. I have experimented with many different herbs, and so far it's been a hit every time. I have used salad burnet, lemon balm, garlic chives, and dill for variety."
Original recipe yield: 4 servings.
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Ready In:
1 Hour 30 Minutes
Servings:
4

INGREDIENTS:

  • 3/4 cup uncooked instant rice
  • 1 tablespoon chopped fresh tarragon
  • 3 green onions with tops, thinly sliced
  • 1 tablespoon chopped fresh chives
  • 2 eggs
  • 3 tablespoons olive oil
  • 3 tablespoons distilled white vinegar
  • salt and pepper to taste

DIRECTIONS:

  1. Prepare the instant rice according to package directions.
  2. Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop.
  3. In a bowl, mix the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator. Toss with the chopped eggs to serve.