Wild rice and tuna salad Essay

For best value, look for California-grown wild rice in the gourmet
section of your market. 2/3 cup wild rice, rinsed and drained 1-3/4
cups water 1 can (6-1/2 oz.) solid-pack tuna, drained 1/2 cup sliced
Spanish-style pimiento-stuffed olives 1/2 cup coarsely chopped celery 2
hard-cooked eggs, chopped 2 green onions, including tops, chopped 2
tablespoons chopped parsley 1/2 cup mayonnaise Salt and pepper Butter
lettuce leaves

Combine rice and water in a 1- to 1-1/2-quart pan. Bring to
boiling over high heat, then reduce heat, cover, and simmer gently until
rice is tender to bite, about 25 minutes. Drain off water and fluff
rice with a fork; cool.

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In a bowl, combine the rice, tuna, olives, celery, eggs, onions,
and parsley. Stir in the mayonnaise. Season to taste with salt and
pepper. Serve, or cover and chill as long as overnight.

To serve, mound salad on a lettuce-lined salad plate or serve
individual portions in butter lettuce cups. Makes about 4 luncheon


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