Monday, July 16, 2012

Southern Rice Salad

I posted this recipe for Rice Salad awhile back, but thought it might be due for a repost since I was asked for the recipe multiple times this weekend when I brought it with me to a friend's BBQ. 

This is one of those recipes that I have so many memories of that it feels like it's a legitimate member of our family. Others on this list for me? Sheet cake, Thanksgiving dressing, and Shrimp Remoulade. I have a photocopy of my mom's recipe card and it's not in her handwriting- which means she likely got it from one of her elders. Anytime a recipe has been passed down for three generations- you know it's a keeper.  

So while it might sound strange, trust me on this one- the next time you are invited to a BBQ? Bring this. I've made this for super picky eaters and foodies alike, and everyone loves it. 

Rice Salad
  • ¼ salad oil
  • 2 T vinegar
  • 2 T mustard
  • 1½ t salt
  • ⅛ t pepper
  • 4½ C of hot cooked rice (Cook in chicken broth for more flavor)
  • 2 hard boiled eggs, chopped
  • 1½ C celery, chopped
  • ½ C dill pickles, chopped
  • 1 small onion, chopped
  • 1 (2 oz.) jar of diced pimentos
  • ½ C mayo
  1. Cook rice according to package instructions (preferably in chicken broth).
  2. Whisk first five ingredients together and pour over hot rice. Mix well.
  3. Chill for a bit and then stir in remaining ingredients. I typically add a smidge more mustard, salt, and pepper at this point and I also usually pour a little of the dill pickle juice in there. 
  4. Chill until you are ready to serve.
  5. Have this recipe handy because you WILL get asked for it.

1 comment:

Wayne Walker said...

It's better if you use Miracle Whip instead of Mayo.
I'm just saying'.