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

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

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.