Rice Salad Recipe - Allrecipes.com
Rice Salad Recipe
  • READY IN ABOUT 5 hrs

Rice Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    4 hrs 50 mins

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 More Reviews

Most Helpful Positive Review
Oct 13, 2007

This is a great recipe for a carry-in. I substituted bacon for the tuna though. The dill is gives a great flavor!

 
Most Helpful Critical Review
Jun 06, 2012

Nice different salad. My husband didn't care for it a whole lot, I liked it but not wow enough for me to make it again.

 
Aug 14, 2008

This recipe comes together quickly. I used the boil in bag type rice, substituted red pepper for the pimento and added some dijon mustard. No need to add tuna unless you are using it as a main dish. Will make again.

 
Nov 15, 2007

This rice salad goes together quickly and tastes great!

 
Jul 21, 2009

Hey Tracey -- this was excellent! I made a couple of minor changes to use up stuff on hand. Used some leftover grilled salmon in place of the tuna and couldn't find the pimento that I know is here someplace... so I used green stuffed olives. Served as a main course on leaves of Romaine like a lettuce wrap and it was fantastic! Thank you, Tracey

 
Jun 02, 2008

Since I didn't have pimentos, I used about 1/3 cup salsa instead and omitted the mustard and relish. Turned out pretty good, not stellar. But who expects stellar from tuna, anyway?

 
Sep 08, 2010

This was a great gluten-free recipe! I would have never thought of replacing rice with noodle because of the big texture difference. However I did use brown whole grain rice rather than white rice.

 
Jan 08, 2010

I never have 9 oz. cans of tuna around, so had the fun of converting this over to a 5 oz. (I don't trust the converter here.) I think I was pretty close. I left out the pimento, which I don't care for, and finely chopped some plain pickle for the relish. Everything else as is. This was pretty good and tasted much like a tuna salad, but I liked that it was moist, unlike a lot of tuna salads. If I make again I'll probably halve the peas. I don't like peas, but they're good for me so I'll take advantage of the opportunity to get them inside me hiding in a spoonful of something else, cause they're kinda inconspicuous that way. :-) But ... too much.

 

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Nutrition

  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 178 mg
  • 59%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 690 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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