Rice Salad With Cherry Tomatoes, Parmesan, Peas, And Ham

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups long grain rice or 1 1/2 cups basmati rice
• 1 1/2 teaspoons table salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 small garlic clove, minced (about 1/2 teaspoon)
• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/2 cup frozen peas, thawed
• 6 ounces cherry tomatoes, quartered and seeded (about 1 cup)
• 1 ounce deli ham, deli-style baked (thin-sliced or prosciutto, chopped fine, about 1/4 cup)
• 1 ounce parmesan cheese, shredded (about 1/4 cup)
• 1/4 cup fresh basil, shredded (fresh)

Recipe

• 1 for boiled rice:
• 2 bring 4 quarts water to boil in large stockpot. meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
• 3 add salt to boiling water and stir in toasted rice. return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati.
• 4 meanwhile, line rimmed baking sheet with foil or parchment paper. drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. cool while preparing salad ingredients.
• 5 for salad:
• 6 stir together oil, vinegar, garlic, salt, and pepper in small bowl. combine rice, peas, tomatoes, ham, parmesan, and basil in large bowl; drizzle oil mixture over and toss thoroughly to combine.
• 7 let stand 20 minutes to blend flavors and serve.