Name: Rice Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Water - 2 cups; White rice - 1 cup; Eggs - 6; Frozen peas, thawed - 1 (10 ounce) package; Chopped celery - 1 cup; Chopped onion - ¼ cup; Diced pimento - 1 (4 ounce) jar; Mayonnaise - 1 cup; Prepared mustard - 1 teaspoon; Lemon juice - 1 tablespoon; Sweet pickle relish - ¼ cup; Solid white tuna packed in water, drained - 1 (9 ounce) can; Dried dill weed - ¼ teaspoon; Salt - 1 teaspoon; Pepper - ⅛ teaspoon

Ingredients for - Rice Salad

1. Water 2 cups

2. White rice 1 cup

3. Eggs 6

4. Frozen peas, thawed 1 (10 ounce) package

5. Chopped celery 1 cup

6. Chopped onion ¼ cup

7. Diced pimento 1 (4 ounce) jar

8. Mayonnaise 1 cup

9. Prepared mustard 1 teaspoon

10. Lemon juice 1 tablespoon

11. Sweet pickle relish ¼ cup

12. Solid white tuna packed in water, drained 1 (9 ounce) can

13. Dried dill weed ¼ teaspoon

14. Salt 1 teaspoon

15. Pepper ⅛ teaspoon

How to cook deliciously - Rice Salad

1 . Stage

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 . Stage

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 . Stage

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.