Summertime Pickled Rice Salad

 Serves 6


1-1/2 cups uncooked long grain rice

2-1/2 cups water

1/2 cup olive oil

1/3 cup prepared Dijon-style mustard

2 large cloves garlic, crushed

1/2 teaspoon salt

3 hard-cooked eggs, chopped

1 cup chopped dill pickle

1 cup frozen peas, thawed

1 can (6-1/2 ounces) tuna, drained and flaked

1/4 cup diced pickled cherry peppers

Radicchio or red cabbage leaves


In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Remove from heat. Cool slightly.

Meanwhile, in large bowl, combine oil, mustard, garlic and salt. Add rice, eggs, dill pickle, peas, tuna and cherry peppers; toss until well mixed.

To serve, line platter with radicchio or cabbage leaves; spoon rice salad onto leaves.