Rice Salad With Cherry Tomatoes, Parmesan, Peas, And Ham - cooking recipe

Ingredients

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)

Preparation

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.