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Rice Salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
290 minutes
Delicious rice salad perfect for summer or anytime!
Ingredients:
  • 2 cups water
  • 1 cup white rice
  • 6 eggs
  • 1 (10 ounce) package frozen peas, thawed
  • 1 cup chopped celery
  • 1 (4 ounce) jar diced pimento
  • 1 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1 tablespoon lemon juice
  • 0.25 cup sweet pickle relish
  • 1 (9 ounce) can solid white tuna packed in water, drained
  • 0.25 teaspoon dried dill weed
  • 0.125 teaspoon pepper
Instructions:
  • Bring water to a boil in a saucepan, then stir in rice. Cover, reduce heat, and simmer for 20 minutes. Once done, remove from heat and let it cool.
  • To cook the eggs perfectly, add eggs to a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat. Let the eggs sit in the hot water for 10 to 12 minutes. Remove the eggs from the hot water, allow them to cool, peel, and chop as needed.
  • Thaw peas by rinsing under cold water, then place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine. In a separate bowl, mix mayonnaise, mustard, lemon juice, relish, tuna, dill, salt, and pepper. Add to the vegetables, toss to combine. Refrigerate for at least 4 hours. Toss once more before serving. Serve chilled.

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