Recipe ingredients
- 2 cups rice
- Salt
- 1 pound ham, cut in 1/2-inch dice
- 3/4 pound sugar snap peas
- 2 tablespoons Sherry vinegar, divided
- 3/4 cup chopped green onions
- 1 tablespoon olive oil
- 6 ounces sharp provolone, cut in 1/2-inch dice
Recipe method
- Place the rice in a large saucepan, cover generously with water and add 1 teaspoon of salt.
- Bring to a boil, add the ham and reduce the heat to cook at a simmer.
- 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.
- Empty the mixture into a bowl and sprinkle with 1 tablespoon vinegar.
- Add the green onions and mix well.
- Spread as thin as possible across the bottom of the bowl to cool and dry.
- Just before serving, mix together the remaining tablespoon of vinegar and the olive oil.
- Add this dressing to the rice along with the provolone and mix everything together well.
- Taste and adjust the seasoning for salt.
- Serve at room temperature.
Other salad recipes:
Rice salad with ham sugar snap peas and provolone recipe
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