Tarragon Rice Salad

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• 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.