Description[]
Makes 8 servings
Ingredients[]
- 4 1/2 cups hot cooked rice (cooked in chicken broth)
- 1/4 cup vegetable oil
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup Mayonnaise
- 2 tablespoons prepared mustard
- 1 1/2 cups sliced celery
- 1 cup sliced ripe olives
- 1 small Onion, minced
- 1/4 cup chopped dill pickles
- 1/4 cup chopped pimientos
- 2 hard-cooked eggs, diced
Directions[]
Place rice in large bowl. Blend oil, vinegar, salt and pepper in small bowl; pour over hot rice. Mix well; set aside to cool.
Combine Mayonnaise and mustard; stir into rice mixture. Add celery, Onion, pickles and pimientos; mix well. Gently stir in eggs, Serve chilled.