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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." — KCCHICK2265
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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
This is the most unusual salad I have ever had. My whole family loved it.
I really liked it, but the rest of my family didn't care for it as much. Their definitely not picky eaters by any means, but I think I might use a little less of the oil and vinegar mixture next time. After eating it, I'm thinking rosemary might be another good herb to try with it. I will make it again.
7 Ratings
Quite yummy!
I made the following changes, firstly I don't like or have instant rice. I made regular long grain white Jasmine rice . I cooked it with chicken broth instead of water. I think this adds nice depth of flavor. Otherwise I left other ingredients as listed. Very nice change.
Sorry, but I thought this was completely boring and tasteless. There's really nothing to give this much flavor. I started adding more salt & pepper, and some cayenne and some garlic powder, just to add *something* to it so I wouldn't have to waste it.
This salad was definitely different - I'll give it that. Neither my husband nor I cared for it. Fortunately, it doesn't make much.
This was fairly good except I didn’t cook the rice long enough…opps. Felt it might be a little better warmed up a tad. I served this with Sesame Sirloin Steak from this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Tarragon Rice Salad
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 357 Calories from Fat: 114
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