Description
This rice salad is a great summer salad in place of potato salad, or any time of year!
Ingredients
- 2 cups water
- 1 cup white rice
- 6 eggs
- 1 (10 ounce) package frozen peas, thawed
- 1 cup chopped celery
- ¼ cup chopped onion
- 1 (4 ounce) jar diced pimento
- 1 cup mayonnaise
- 1 teaspoon prepared mustard
- 1 tablespoon lemon juice
- ¼ cup sweet pickle relish
- 1 (9 ounce) can solid white tuna packed in water, drained
- ¼ teaspoon dried dill weed
- 1 teaspoon salt
- ⅛ teaspoon pepper
Instructions
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat
- cover and simmer for 20 minutes. Remove from heat
- and set aside to cool.
- Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water
- cool
- peel and chop.
- Rinse frozen peas under cold water. Strain
- and place in a large mixing bowl. Add eggs
- rice
- celery
- onions
- and pimiento; toss to combine
- and set aside. In a separate bowl
- stir the mayonnaise together with mustard
- lemon juice
- relish
- tuna
- dill
- salt
- and pepper until well blended. Add to the vegetable mixture
- and toss to combine. Cover
- and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 4 hrs 50 mins
Servings: 8