Rice Salad Recipe

Name: Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups water, 1 cup white rice, 6 eggs, 1 (10 ounce) package frozen peas, thawed, and more.

Yes, Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice Salad

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