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Yummy Rice Salad

          This just has to be the most delicious Rice Salad that you will ever taste!

Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

Ingredients

  • 2 cups water
  • 1 cup white rice
  • 6 eggs
  • 1 small package frozen peas
  • 1 cup chopped celery
  • ¼ cup chopped onion
  • 1 4oz diced pimento
  • 1 cup Mayonnaise
  • 1 tsp prepared mustard
  • 1 Tbsp lemon Juice
  • ¼ cup sweet pickle relish
  • 1 9oz can solid tuna packed in         drained. You can also use Salmon if you like, it is delicious.
  • ¼ tsp dried dill weed

TIP; If uncooked eggs, placed in a pot of cold water, raise to the surface, discard immediately they are off.

Recipe
Part 1.

  • In a saucepan bring water to boil.  Add rice and stir.
  • Reduce heat, cover and simmer for 20 min
  • Remove from heat, and set aside to cool.

Recipe Part 2

  • Place eggs in a saucepan and cover with cold water.
  • Bring to 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.

Recipe Part 3.

  • Strain peas and place in large mixing Bowl
  • Add chopped eggs, rice, celery and onions; 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 and serve chilled.

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This article was printed from Home-Cooking-Haven.com.com

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