FBD

Rice Salad with Ham, Sugar Snap Peas and Provolone

AmericanPorkEasy30 minBy Northstar

Ingredients

Servings
4
  • 2 cup rice
  • 1 tsp salt
  • 1 lb ham, cut into 1/2-inch dice
  • 0.8 lb sugar snap peas, trimmed
  • 2 tbsp sherry vinegar, divided
  • 0.8 cup chopped green onions
  • 1 tbsp olive oil
  • 6 oz sharp provolone, cut into 1/2-inch dice

Instructions

  1. 1

    Place rice in a large saucepan, cover generously with water, and add 1 teaspoon salt. Bring to a boil, add ham, and reduce heat to a simmer.

  2. 2

    When rice is tender (15 to 20 minutes), add sugar snap peas, then immediately drain everything and rinse lightly with running water.

  3. 3

    Empty into a bowl and sprinkle with 1 tablespoon sherry vinegar. Add green onions and mix well.

  4. 4

    Spread thin across the bottom of the bowl to cool and dry.

  5. 5

    Just before serving, mix the remaining vinegar with olive oil. Add to rice along with provolone.

  6. 6

    Mix together well. Taste and adjust salt. Serve at room temperature.

Tags

saladamerican