Rice Salad

Rice Salad

This rice salad is a great summer salad in place of potato salad, or any time of year!

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
424 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Rice Salad
Rice Salad
Rice Salad
Rice Salad

Ingredients

  • 6 eggs
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 cups water
  • 1 cup mayonnaise
  • 1 cup chopped celery
  • 1 cup white rice
  • ¼ cup chopped onion
  • ¼ teaspoon dried dill weed
  • ¼ cup sweet pickle relish
  • 1 teaspoon prepared mustard
  • ⅛ teaspoon pepper
  • 1 (10 ounce) package frozen peas, thawed
  • 1 (4 ounce) jar diced pimento
  • 1 (9 ounce) can solid white tuna packed in water, drained

Categories

Similar Recipes You May Like

Beaumont Ranch Potato Salad

Beaumont Ranch Potato Salad

French Potato Salad

French Potato Salad

Farro and Tomato Salad

Farro and Tomato Salad

Grimm's Grilled Cobb Salad

Grimm's Grilled Cobb Salad

Buckwheat and Summer Squash Salad

Buckwheat and Summer Squash Salad

Tangy Potato Salad

Tangy Potato Salad

Corn Salad with Arugula

Corn Salad with Arugula

Winter Market Salad

Winter Market Salad