Tarragon Rice Salad recipe
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- 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 caloriescarbohydrate: 52.2 gcholesterol: 93 mgfat: 12.7 gfiber: 1.2 gprotein: 8 gsaturatedFat: 2.2 gservingSize: -sodium: 188.2 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Tarragon Rice Salad
Directions
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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.