HERBY RICE SALAD WITH PEAS AND PROSCIUTTO

Herby Rice Salad With Peas and Prosciutto image

Provided by Kim Severson

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Flaky sea salt
2 cups long-grain white rice
3 cups shelled peas, briefly blanched (if fresh) or raw (if frozen)
1/2 cup extra-virgin olive oil
A few thick slices of red onion (these will be removed, so you want them big enough to locate for removal; they are like the booster rockets you leave behind on your way into rice-salad outer space)
2 lemons, zested and juiced, plus additional lemon wedges
1/4 teaspoon red-pepper flakes
1/2 cup slivered basil, plus more to taste
1/2 cup slivered mint, plus more to taste
1/4 cup chopped parsley, plus more to taste
2 or 3 tablespoons sliced chives (or 1 to 2 tablespoons of finely chopped red onion), plus more to taste
12 to 16 slices of prosciutto (optional)
Fresh ricotta (preferably a local or all-natural brand), for serving (optional)

Steps:

Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.