Tarragon Rice Salad recipe

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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

Nutrition Info

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
servingSize: -
sodium: 188.2 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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