Rice Salad with Cherry Tomatoes, Parmesan, Peas, and Ham | America's Test Kitchen

Name: Rice Salad with Cherry Tomatoes, Parmesan, Peas, and Ham | America's Test Kitchen
Ingredients: 1 1/2 cups long grain white rice or basmati rice; 1 1/2 teaspoons table salt; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 small clove garlic , 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-style baked ham (thin-sliced) or prosciutto, chopped fine (about 1/4 cup); 1 ounce Parmesan cheese , shredded (about 1/4 cup); 1/4 cup shredded fresh basil leaves

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For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

Keywords

Side Dishes
Rice
Pork
Vegetables
Salads
Cheese

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Ingredients

1 1/2 cups long grain white rice or basmati rice
1 1/2 teaspoons table salt
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 small clove garlic , 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-style baked ham (thin-sliced) or prosciutto, chopped fine (about 1/4 cup)
1 ounce Parmesan cheese , shredded (about 1/4 cup)
1/4 cup shredded fresh basil leaves