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

• 1 1/2 cups long grain white 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)

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.

long grain white rice, salt, extra virgin olive oil, balsamic vinegar, garlic, salt, ground black pepper, frozen peas, cherry tomatoes, deli ham, parmesan cheese, fresh basil

Taken from www.food.com/recipe/rice-salad-with-cherry-tomatoes-parmesan-peas-and-ham-242959 (may not work)