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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A friend of mine showed me the basic recipe for this salad. I have experimented with many different herbs, and so far it's been a hit every time. I have used salad burnet, lemon balm, garlic chives, and dill for variety. Ingredients:
3/4 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 |
Directions:
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, 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.
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