Rice Salad

Recipe View 1 hrs 30 mins In a medium saucepan, bring water to a rolling boil. Add rice, stir once, reduce heat to low, cover tightly, and simmer for 20 minutes, or until all water is absorbed. Remove from heat and fluff with a fork. Spread the rice on a baking sheet to cool completely (about 30 minutes). This prevents the salad from becoming mushy.

Recipe View 27 mins While the rice is cooking, gently place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat, then immediately remove from heat. Cover the pot and let the eggs stand in the hot water for 12 minutes. Transfer eggs to a bowl of ice water to cool completely. Peel and coarsely chop the eggs (about 15 minutes).

Recipe View 5 mins Rinse the thawed peas under cold running water to remove any excess starch. Strain well. In a large mixing bowl, combine the cooled rice, chopped eggs, peas, celery, red onion, and pimentos. Gently toss to combine.

Recipe View 3 mins In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, sweet pickle relish, drained tuna, dill weed, salt, and pepper until smooth and well combined. Taste and adjust seasonings as needed.

Recipe View 4 hrs Pour the mayonnaise dressing over the rice and vegetable mixture. Gently fold to combine, being careful not to overmix. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Toss gently once more just before serving. Serve chilled.