Classic Rice Salad

Recipe from California Farmer, September 2000.

3 cups cooked rice, cooled

3 hard-boiled eggs, chopped

1/2 cup reduced-calorie mayonnaise

1/2 cup finely chopped green onions

1/2 cup chopped sweet pickles

1 2-oz jar pimientos, diced (1/4 cup)

1 tsp prepared mustard

1/4 tsp ground black pepper

Lettuce leaves (optional)

Combine rice, eggs, mayonnaise, onions, pickles, pimientos, mustard and pepper in large bowl. Toss to thoroughly combine. Chill. Serve in lettuce leaves, if desired. Makes 6 servings.

Rice Home | Editor's Corner

Modified: 29 Apr 2003

Comments to jayoung@ucdavis.edu