In the summer or at any time of year, this rice salad is a terrific alternative to potato salad.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups water
- 1 cup white rice
- 6 eggs
- 1 (10 ounce) package frozen peas, thawed
- 1 cup chopped celery
- ¼ cup chopped onion
- 1 (4 ounce) jar diced pimento
- 1 cup mayonnaise
- 1 teaspoon prepared mustard
- 1 tablespoon lemon juice
- ¼ cup sweet pickle relish
- 1 (9 ounce) can solid white tuna packed in water, drained
- ¼ teaspoon dried dill weed
- 1 teaspoon salt
- ⅛ teaspoon pepper
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.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 691 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out well enough to surprise me, I’m not a particular fan of rice to begin with. The recipe is fairly quick and easily adaptable to suit your own preference. I swapped chicken for the tuna, green pepper for the pimiento and only used half the amount of eggs. I will definitely be making this again.
I’ve always wanted a good rice salad recipe and this is it. I omitted the tuna and egg though. yummy!
We love salads in our house, and made as directed, this one is a keeper for us. It’s easy to prepare and tastes great. And, like many salads, it’s easily tweaked to meet one’s own tastes.
This was great, We didn’t add the Tuna only because the Grandkids wouldn’t eat it then andI used only 4 eggs and added a little more onion. Liked it alot
Pretty good, although I forgot the peas. I added corn instead, think peas would have been better, but we enjoyed it anyway. Nice light fare.
07-05-16 ~ Looking for something different, I came across this recipe. We’ve never tried a rice salad, and we did enjoy it. I steamed my rice in the rice steamer and then proceeded with the recipe, omitting the pickle relish. as we are not fans of relish in our salads. This had a nice flavor and the leftovers held up well. I shared this with my parents and they enjoyed it, also.
My three boys ate this up! I was surprised since they are usually not excited about eating new meals. I didn’t have relish or dill and I only used about a cup of peas and 5 eggs, since it was all I had. I also did not measure the uncooked rice and ended up throwing in about 6 cups of cooked rice to fill us up. It was yummy!! Will make again for sure.
I didn’t add mustard, peas or celery, it was ok, not great. Might have been better if I followed the recipe closer, but I adjusted it for Meditteranean diet. Not used to the rice texture in a tuna salad. If I make it again, I’ll just make it as tuna salad. Added sour creme. Used a lot less of the asked for measurements (for only one can of tuna.)
Made this for a neighborhood dinner, everyone raved about it and asked for the recipe. I left out the relish and cut back on the onion, but otherwise no changes.
Great make ahead salad! Our family enjoyed this salad which reminds me both of a tuna salad and potato salad (although there are no potatoes, people think it’s in there). Great side salad for a potluck or as a light summertime meal.
I was looking for a side dish besides the usual potato/macaroni salad and ended up being pleasantly surprised! I was a bit nervous about trying this because I thought the sweet relish/dill combo wasn’t going to mesh well. The only changes I made were to substitute half of the mayo with plain greek yogurt (I’m weird about a lot of mayo…) and swapped out the tuna for a little bit of crumbled bacon. Will definitely save this recipe!
I enjoyed this WAY more than I thought I would.
This was good, but next time I will not add the pickle relish.
My 12 yr old said ” smells good ,can I try it?”…now that’s saying something..we loved it ..but I think it could use some garlic salt plus more dill.. and I didn’t use tuna…used chopped cooked chicken and it came out great.
I made this as stated, but I used red pepper instead of pimentos. I made it lighter. I used Light Mayo, brown rice and left out the salt. This reduced the nutrient count as follows: 234 calories, 17 carbs.
Was fabulous. A mix between egg salad and tuna salad. I guess for days when you cant pick between the two. I would not change what the recipe calls for. Perfect as is! Makes a lot of servings btw
It was 37 deg (C) here in our area of Australia today and I was looking for something cool to serve. This was terrific. My husband is a notoriously slow eater and wolfed this down. I did make a couple of changes. We are vegetarians so I used a tin of chick peas (rinsed) instead of tuna. Also, I did not have any pimento so used sun-dried tomatoes instead. I used basmati rice and chilled for a few hours before serving. This will be a regular summer dish for us.
Great and easy recipe. I had a lot of rice leftover after an unfortunate rice cooker mishap. I substituted peas with corn and did not have diced pimento or dill weed, otherwise I did not change anything else, and the salad came out great. I will definitely make it again sans substitutions or missing ingredients . Easy and delicious , Thank you .
This was a very good salad. Very tasty. I followed the recipe except did not add the tuna, was using the salad as a side dish, also only used 2 eggs, thought 6 would be too many, it might have been but 3 eggs would have been perfect for me. Will make this again
I omitted the mayonnaise since I cant have it but you can use 2 Tbsp of olive oil. I also used the leftover chicken from dinner the night before instead of the tuna. Add fresh vegetables instead of frozen, but cut them rather small.
I love this recipe. I was skeptical at first, but its currently 88 degrees and very humid, and I needed a quick recipe that didn’t require the oven. I did make a few changes based on what I had in the house, no pimentos, no lemon juice, 2 cans of tuna, no dill weed, only 4 eggs, only used 3/4ths of cooked rice, no celery, added only 2 cups of peas and carrots.