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Rice Salad with Ham, Sugar Snap Peas and Provolone

2 cups rice
Salt
1 pound ham, cut in 1/2-inch dice
3/4 pound sugar snap peas (trim and string if necessary)
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

1. 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.

2. 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.

3. 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.
 


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