EGG RICE SALAD
THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change. I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table. -Flois Price, Morgan, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. , Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.
Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 183mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
RICE SALAD
This rice salad is a great summer salad in place of potato salad, or any time of year!
Provided by TRACEY44F
Categories Salad Grains Rice Salad Recipes
Time 4h50m
Yield 8
Number Of Ingredients 15
Steps:
- 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 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g
RICE 'N' EGG SALAD
"This savory salad is a mainstay for my mother-in-law and me," says Christina Moran of Collierville, Tennessee.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, oil, vinegar, mustard, salt if desired and pepper; pour over rice mixture and toss to coat. Cover and refrigerate for at least 20 minutes before serving.
Nutrition Facts : Calories 192 calories, Fat 10g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
EGGS AND RICE SALAD
Refreshing salad that also includes peas and cheese cubes. I believe I got this from Betty Crocker's Timesaving Cookbook long ago. I've used many types of cheese in this including some cheddar mixed with Monterey Jack ... they have all been tasty.
Provided by Hoddevik
Categories Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse frozen peas under running cold water to separate; drain. Mix peas, eggs, rice, celery, onion, cheese and pimiento. Mix mayonnaise, mustard, lemon juice, slat, pepper and dill weed; toss with egg mixture. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 372.5, Fat 19.5, SaturatedFat 5.7, Cholesterol 207.2, Sodium 657.7, Carbohydrate 34.8, Fiber 2.3, Sugar 5.2, Protein 14.2
EGG AND BROWN RICE SALAD
Found this recipe about 10 years ago in the "Working Woman's Cookbook" It makes alot, and has been a hit at picnics.
Provided by Kathy
Categories Grains
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse peas under cold water to separate; drain.
- In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
- In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
- Toss with egg mixture.
- Sprinkle with paprika.
- Cover and refrigerate at least 4 hours, but no longer than 24 hours.
Nutrition Facts : Calories 176.3, Fat 6.8, SaturatedFat 3, Cholesterol 118.3, Sodium 353.7, Carbohydrate 18.8, Fiber 3.2, Sugar 3, Protein 9.8
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
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