Tarragon Rice Salad

Name: Tarragon Rice Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 eggs; 1 Tbsp chopped fresh chives; 1 Tbsp chopped fresh tarragon; 3 green onions with tops, thinly sliced; 177 milliliters uncooked instant rice; 3 Tbsps olive oil; 4 servings salt and pepper to taste; 3 Tbsps distilled white vinegar

Tarragon Rice Salad might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 196 calories, 5g of protein, and 13g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Head to the store and pick up eggs, distilled vinegar, olive oil, and a few other things to make it today.

Instructions

Prepare the instant rice according to package directions.

Ingredients you will need

Rice

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from water, cool, peel and chop.

Ingredients you will need

Water

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.

Ingredients you will need

Salt And Pepper