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Rice Salad

By: TRACEY44F

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

Rate/Review | Read Reviews (12)

What to Drink?
	Chardonnay
	The Vodka Collins
	Orange Drink

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
4 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

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.