TARRAGON RICE SALAD

Tarragon Rice Salad image

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.

Provided by KCCHICK2265

Categories Salad Grains Rice Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

¾ 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

Steps:

Prepare the instant rice according to package directions.
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.
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.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 52.2 g, Cholesterol 93 mg, Fat 12.7 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 188.2 mg, Sugar 0.5 g