Tarragon Rice Salad Best Dishes

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Tarragon Rice Salad

"A pal of mine showed me the simple recipe for this salad. I even have experimented with many distinctive herbs, and so far it's been a hit on every occasion. I have used salad burnet, lemon balm, garlic chives, and dill for variety."

Ingredients :

three/4 cup uncooked instantaneous rice
1 tablespoon chopped fresh tarragon
3 green onions with tops, thinly sliced
1 tablespoon chopped clean chives
2 eggs
three tablespoons olive oil
three tablespoons distilled white vinegar
salt and pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H30M

Prepare the instant rice in line with package deal directions.
Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and without delay cast off from warmth. Cover, and let eggs stand in warm water for 10 to twelve mins. 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 kick back as a minimum 1 hour inside the fridge. Toss with the chopped eggs to serve.

Notes :

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