3/4 cup uncooked instant rice
1 tablespoon chopped fresh tarragon
3 green onions with tops, thinly sliced
1 tablespoon chopped fresh chives
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon salad burnet
OPTIONAL (1 tbsp each of lemon zest (or balm), garlic chives, and/or dill)
salt and pepper to taste
Prepare the instant rice according to package directions. 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 salad burnet to serve. Makes 4 servings. Modified from the recipe at AllRecipes