Tarragon Rice Salad Recipe - Allrecipes.com
Tarragon Rice Salad Recipe
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Tarragon Rice Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr 30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2004

This is the most unusual salad I have ever had. My whole family loved it.

Most Helpful Critical Review
Apr 10, 2006

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.


8 Ratings

Sep 18, 2004

Quite yummy!

Jul 14, 2008

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.

Feb 11, 2007

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.

Jan 07, 2014

I really don't know how I feel about this salad. I'm new to fresh tarragon after enjoying it in chicken salad. I had some leftover from Christmas and looked for recipes to use it up. I do enjoy rice salad and even though this sounded like a weird combination I thought I'd try it. I used short grain brown rice and cooked it in broth. I had to used dry chives. I did not mix in the chopped egg but rather kept them separate to sprinkle on top. I may try this again when I have fresh chives and perhaps use plain rice (not cooked in broth).

Jul 25, 2011

This salad was definitely different - I'll give it that. Neither my husband nor I cared for it. Fortunately, it doesn't make much.

Sep 13, 2007

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.


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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 12.7 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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