This rice salad is a great summer salad in place of potato salad or any time of year
Prep Time
4 hrs
Dificult
Medium
Servings
4 hrs 50 mins
Ingredients
Instructions
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.