Tarragon Rice Salad recipe

4 servings

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

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.