About
Summer Rice Salad is a refreshing take on pasta salad... it literally does away with the pasta and instead uses fluffy, tender rice as the base! Each bite is saturated in the tangy, creamy, and sour sauce even more than you'd expect! Fresh, savory tuna and some hearty hard-boiled eggs make sure that Summer Rice Salad has you feeling full and happy in no time! This is an even more summery take on a classic summer side!
Ingredients
- 2 cups water, plus more, to taste
- 1 cup white rice
- 6 eggs
- 1 (10-ounce) package frozen peas, thawed
- 1 cup celery, chopped
- 1/4 cup onion, chopped
- 1 (4-ounce) jar diced pimientos
- 1 cup mayonnaise
- 1 teaspoon prepared mustard
- 1 tablespoon lemon juice
- 1/4 cup sweet pickle relish
- 9 ounces canned solid white tuna packed in water, drained
- 1/4 teaspoon dried dill
- 1 teaspoon salt
- 1/8 teaspoon pepper
- fresh dill, optional, to taste, chopped, for garnish
Directions
Step 1 -In a saucepan over high heat, add 2 cups of the water and bring it to a boil.
Step 2 -Add the rice to the boiling water and stir to combine.
Step 3 -Reduce the heat to low and cover the saucepan.
Step 4 -Simmer the rice until it is tender and the liquid is absorbed, about 20 minutes.
Step 5 -Transfer the saucepan from the heat and allow it to cool.
Step 6 -In another saucepan, add the eggs and enough of the extra water to cover them.
Step 7 -Bring the water to a boil and then immediately transfer the saucepan from the heat.
Step 8 -Cover the saucepan and let the eggs sit in the hot water until they are hard-boiled, about 10-12 minutes.
Step 9 -Transfer the eggs from the hot water and allow them to cool.
Step 10 -Peel and chop the hard-boiled eggs.
Step 11 -Using a colander, rinse the frozen peas under cold water, then place them in a large mixing bowl.
Step 12 -Add the chopped hard-boiled eggs, the cooked rice, the celery, the onions, and the pimientos to the peas and toss to combine.
Step 13 -In a separate bowl, add the mayonnaise, the mustard, the lemon juice, the relish, the tuna, the dried dill, the salt, and the pepper and stir to combine.
Step 14 -Add the tuna mixture to the rice mixture and stir to combine.
Step 15 -Cover and refrigerate the salad for at least 4 hours.
Step 16 -Stir before serving.
Step 17 -Garnish with the fresh dill and serve chilled.
