Tarragon Rice Salad

Ingredients

• 2  eggs 
• 1 tablespoon chives fresh chopped
• 1 tablespoon tarragon fresh chopped
• 3  spring onion with tops, thinly sliced
• 0.8 cup rice instant uncooked
• 3 tablespoons olive oil 
• 4 servings salt and pepper to taste
• 3 tablespoons vinegar white

Equipment

• bowl
• sauce pan

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.
3. Remove from water, cool, peel and chop.
4. 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.