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|Tarragon Rice Salad|
"A pal of mine showed me the fundamental recipe for this salad. I have experimented with many different herbs, and thus far it is been successful every time. I actually have used salad burnet, lemon balm, garlic chives, and dill for variety."
- 3/4 cup uncooked immediately rice
- 1 tablespoon chopped clean tarragon
- 3 inexperienced onions with tops, thinly sliced
- 1 tablespoon chopped fresh chives
- 2 eggs
- three tablespoons olive oil
- 3 tablespoons distilled white vinegar
- salt and pepper to taste
|Prep : 10M||Cook : 4M||Ready in : 1H30M|
- Prepare the on the spot rice in line with package deal directions.
- Place the eggs in a saucepan with enough cold water to cowl. Bring water to a boil and right now get rid of from warmth. Cover, and let eggs stand in hot water for 10 to twelve minutes. Remove from water, cool, peel and chop.
- In a bowl, blend the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt and pepper. Cover, and sit back as a minimum 1 hour in the refrigerator. Toss with the chopped eggs to serve.
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