Rice Salad With Cherry Tomatoes, Parmesan, Peas, and Ham
photo by SweetSueAl
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 354.88 ml long grain white rice or 354.88 ml basmati rice
- 7.39 ml table salt
- 29.58 ml extra virgin olive oil
- 14.79 ml balsamic vinegar
- 1 small garlic clove, minced (about 1/2 teaspoon)
- 4.92 ml table salt
- 2.46 ml ground black pepper
- 118.29 ml frozen peas, thawed
- 170.09 g cherry tomatoes, quartered and seeded (about 1 cup)
- 28.34 g deli ham, deli-style baked (thin-sliced or prosciutto, chopped fine, about 1/4 cup)
- 28.34 g parmesan cheese, shredded (about 1/4 cup)
- 59.14 ml fresh basil, shredded (fresh)
directions
-
For Boiled Rice:
- 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.
- 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.
- 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.
-
For Salad:
- 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.
- Let stand 20 minutes to blend flavors and serve.
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RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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