Tarragon Rice Salad

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

Quite yummy!

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.

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.

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).

I have not yet made this but my grandmother used to. She never used eggs but instead added sliced green olives with pimento. Also she used red wine vinegar. This recipe brings back really fond memories so I'm going to give it a five star review!