Basmati Rice Salad with Spinach, Tomatoes and Tarragon

1. 1

   In a medium saucepan, cover the rice with the water.

2. 2

   Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes.

3. 3

   Remove the saucepan from the heat and let stand, covered, for 5 minutes.

4. 4

   Spread the rice on a rimmed baking sheet and let stand until cool, about 15 minutes.

5. 5

   In a large bowl, whisk the olive oil with the lemon juice.

6. 6

   Add the rice along with the spinach, scallions, tomato and tarragon; toss well to combine.

7. 7

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.