Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.96 Kcal (829 kJ) | ||
| Calories from fat | 116.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.92g | 20% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 34.9mg | 1% | |
| Potassium | 65.51mg | 1% | |
| Total Carbs | 15.62g | 5% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 4.5g | 9% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 276.15 Kcal (1156 kJ) | ||
| Calories from fat | 162.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.02g | 20% | |
|---|---|---|---|
| Cholesterol | 114.16mg | 27% | |
| Sodium | 48.68mg | 1% | |
| Potassium | 91.39mg | 1% | |
| Total Carbs | 21.79g | 5% | |
| Sugars | 0.65g | 2% | |
| Dietary Fiber | 0.82g | 2% | |
| Protein | 6.28g | 9% | |
| Vitamin C | 2.6mg | 3% | |
| Iron | 2.5mg | 10% | |
| Calcium | 38.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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