Best Rice Salad With Cherry Tomatoes Parmesan Peas And Ham Recipes

Creamy Rice Salad With Country Ham and Peas image

Provided by ratherbeswimmin

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 cups long-grain white rice
1/2 teaspoon salt
1 cup diced country-style ham (1/4 lb. thick cut)
3/4 cup frozen peas, thawed
1/3 cup mayonnaise
1/2 cup sour cream
1/3 cup chopped fresh parsley
1/4 cup chopped red onion
1 garlic clove, finely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon hot sauce, plus extra for serving

Steps:

In a medium saucepan, combine the rice, salt, and 3 cups water.
Bring to a boil over medium-high heat.
Decrease to a simmer, cover, and cook until the liquid has evaporated and the rice is tender, about 20 minutes.
Remove the pan from the heat and let stand, still covered, for 10 minutes.
Fluff with a fork and let it cool, uncovered.
In a large salad bowl, toss the rice with the ham, peas, mayonnaise, sour cream, parsley, onion, garlic, lemon juice, and hot sauce.
Serve with plenty of extra hot sauce to pass at the table.

Nutrition Facts : Calories 273.7, Fat 7.5, SaturatedFat 2.6, Cholesterol 19.1, Sodium 517, Carbohydrate 42.2, Fiber 1.3, Sugar 2.1, Protein 8.4

Rice Salad With Cherry Tomatoes, Parmesan, Peas, and Ham image

Provided by SweetSueAl

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

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)

Steps:

For Boiled Rice:
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.
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.
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.
For Salad:
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.
Let stand 20 minutes to blend flavors and serve.