Rice Salad You Have To Try

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Rice Salad

"This rice salad is a high-quality summer season salad in vicinity of potato salad, or any time of yr!"

Ingredients :

2 cups water
1 cup white rice
6 eggs
1 (10 ounce) bundle frozen peas, thawed
1 cup chopped celery
1/four cup chopped onion
1 (4 ounce) jar diced pimento
1 cup mayonnaise
1 teaspoon organized mustard
1 tablespoon lemon juice
1/four cup candy pickle enjoy
1 (nine ounce) can stable white tuna packed in water, tired
1/4 teaspoon dried dill weed
1 teaspoon salt
1/eight teaspoon pepper

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H50M

In a saucepan deliver water to a boil. Add rice and stir. Reduce warmth, cowl and simmer for 20 minutes. Remove from warmness, and set aside to cool.
Place eggs in a saucepan and cowl with cold water. Bring to a boil and right now cast off from warmness. Cover and allow eggs stand in hot water for 10 to 12 minutes. Remove from warm water, cool, peel and chop.
Rinse frozen peas underneath cold water. Strain, and area 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, delight in, tuna, dill, salt, and pepper until well mixed. Add to the vegetable aggregate, and toss to combine. Cover, and refrigerate for no less than 4 hours. Toss once more earlier than serving. Serve chilled.

Notes :

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