Rice Salad

Rice Salad

21 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    4 h 50 m
TRACEY44F
Recipe by  TRACEY44F

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (21)

Rate This Recipe
DeniLou
23

DeniLou

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

Gina
14

Gina

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.

ruthey
13

ruthey

This rice salad goes together quickly and tastes great!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 26.2 g
  • 40%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 17.2 g
  • 34%
  • Cholesterol
  • 178 mg
  • 59%
  • Sodium
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

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Orzo and Wild Rice Salad

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Mexican Rice Salad