Rice Salad with Ham, Sugar Snap Peas and Provolone
Instructions:
- 2 cups rice
- ï€ Salt
- ï€ 1 pound ham, cut in 1/2−inch dice
- ï€ 3/4 pound sugar snap peas (trim and string if necessary)
- ï€ 2 tablespoons Sherry vinegar, divided
- ï€ 3/4 cup chopped green onions
- ï€ 1 tablespoon olive oil
- ï€ 6 ounces sharp provolone, cut in 1/2−inch dice
- Place the rice in a large saucepan, cover generously with water and add 1 teaspoon of salt.
- ï€ Bring to a boil, add the ham and reduce the heat to cook at a simmer.
- ï€ When the rice is tender, about 15 to 20 minutes, add the sugar snap peas, then immediately drain the rice, ham and peas and rinse them lightly in running water.
- ï€ Empty the mixture into a bowl and sprinkle with 1 tablespoon vinegar.
- ï€ Add the green onions and mix well.
- ï€ Spread as thin as possible across the bottom of the bowl to cool and dry.
- ï€ Just before serving, mix together the remaining tablespoon of vinegar and the olive oil.
- ï€ Add this dressing to the rice along with the provolone and mix everything together well.
- ï€ Taste and adjust the seasoning for salt. Serve at room temperature.
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