Rice Salad

Name: Rice Salad
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters chopped celery; 0 teaspoons dried dill weed; 6 eggs; 1 Tbsp lemon juice; 237 milliliters mayonnaise; 1 teaspoon prepared mustard; 59 milliliters chopped onion; 283 grams package frozen peas, thawed; 0 teaspoons pepper; 113 grams diced pimento; 1 teaspoon salt; 255 grams solid white tuna packed in water, drained; 59 milliliters sweet pickle relish; 473 milliliters water; 237 milliliters white rice

Rice Salad is a gluten free, dairy free, and pescatarian recipe with 8 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 396 calories, 15g of protein, and 25g of fat. Head to the store and pick up celery, onion, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. If you like this recipe, you might also like recipes such as Brown Rice and Apple Salad with Minute Rice, Kerabu Rice (Rice Salad), and Chicken and Wild Rice Salad: A Hearty, Savory Dinner Salad.

Instructions

In a saucepan bring water to a boil.

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Water

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Sauce Pan

Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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Rice

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.

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Water

Egg

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Sauce Pan

Remove from hot water, cool, peel and chop.

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Water

Rinse frozen peas under cold water. Strain, and place in a large mixing bowl.

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Water

Peas

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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.

Ingredients you will need

Lemon Juice