Tarragon Rice Salad

Total Time

1 Hour 30 Minutes

Servings

4

Ingredients

• 3/4 cup uncooked instant rice
• 1 tablespoon chopped fresh tarragon
• 3 spring 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

Instructions

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, spring 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.