EGG AND BROWN RICE SALAD

Egg and Brown Rice Salad image

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

Ingredients

10 ounces frozen green peas
8 hardboiled egg, coarsely chopped
3 cups cooked brown rice or 3 cups white rice
1 cup celery, sliced
1/4 cup onion, chopped
4 ounces monterey jack cheese, cubed
2 ounces diced pimentos
1 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dill weed
paprika (optional)

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

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