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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 357 Calories

Ingredients

• 2 eggs
• 3 tablespoons distilled white vinegar
• 3 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• ¾ cup uncooked instant rice
• 3 green onions with tops, thinly sliced

Recipe Instructions

Step 1

Prepare the instant rice according to package directions.

Step 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.

Step 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.