Sponsored: Classic Rice Salad

 Courtesy of Minute® Rice 

Sponsored: Classic Rice Salad

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    2 cups Minute White Rice, uncooked 2 teaspoons mustard
    1/2 cup chopped onion 1/4 cup chopped pimientos
    1/2 cup sweet pickle relish 2 hard boiled eggs, chopped
    1/2 teaspoon salt lettuce leaves (optional)
    1/2 cup light mayonnaise


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    • 1

      Prepare rice according to package directions.

    • 2

      Mix all ingredients. Chill.

    • 3

      Serve on lettuce leaves if desired.

    • 4

      For perfect hard-cooked eggs, place the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch. Cover and bring to a boil over high heat. Remove from the heat. Let eggs stand, covered, in the hot water 15 to 17 minutes. Immediately pour off the water; cover the eggs with cold water or ice water and let stand until completely cooled before peeling.

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