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Rice Salad

SUBMITTED BY: TRACEY44F

"This rice salad is a great summer salad in place of potato salad, or any time of year!"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.7 star rating.
Read Reviews (3)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  4 Hrs 50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups water
  • 1 cup white rice
  • 6 eggs
  • 1 (10 ounce) package frozen peas, thawed
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 1 (4 ounce) jar diced pimento
  • 1 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1 tablespoon lemon juice
  • 1/4 cup sweet pickle relish
  • 1 (9 ounce) can solid white tuna packed in water, drained
  • 1/4 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

DIRECTIONS

  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.
  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.
  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2007 by DeniLou
This is a great recipe for a carry-in. I substituted bacon for the tuna though. The dill is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2007 by Ruthey
This rice salad goes together quickly and tastes great! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2008 by Jezebelina
Since I didn't have pimentos, I used about 1/3 cup salsa instead and omitted the mustard and... MORE


 
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Nutritional Information
Rice Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 426

  • Total Fat: 26.3g
  • Cholesterol: 184mg
  • Sodium: 695mg
  • Total Carbs: 30.3g
  •     Dietary Fiber: 2.7g
  • Protein: 17.2g

VIEW DETAILED NUTRITION

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