Egg And Brown Rice Salad - cooking recipe

Ingredients

10 ounces frozen green peas
8 hardboiled egg, coarsely chopped
3 cups cooked brown rice or 3 cups white rice
1 cup celery, sliced
1/4 cup onion, chopped
4 ounces monterey jack cheese, cubed
2 ounces diced pimentos
1 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dill weed
paprika (optional)

Preparation

Rinse peas under cold water to separate; drain.
In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
Toss with egg mixture.
Sprinkle with paprika.
Cover and refrigerate at least 4 hours, but no longer than 24 hours.