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Rice Salad with Ham and Tomatoes

James Carrier
Yield Makes 3 quarts; 8 to 10 servings
Notes: To make a vegetarian salad, substitute provolone for the ham and cook the rice with water. If making salad up to 2 days ahead, chill airtight. Transport salad in an insulated bag or serve within 2 hours.


  • 2 quarts fat-skimmed chicken broth or water
  • 2 cups arborio rice or medium-grain white rice such as pearl
  • 1 pound thin-sliced cooked ham (see notes)
  • 3 cups cherry tomatoes (1 in. or smaller)
  • 1 cup lightly packed fresh basil leaves
  • 2/3 cup drained capers
  • 2 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Fresh-ground pepper
  • Basil sprigs, rinsed (optional)

Nutrition Information

  • calories 281
  • caloriesfromfat 28 %
  • protein 20 g
  • fat 8.8 g
  • satfat 2 g
  • carbohydrate 30 g
  • fiber 3.3 g
  • sodium 1151 mg
  • cholesterol 27 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring broth and rice to a boil. Reduce heat and simmer, stirring occasionally, until rice is just tender to bite, 13 to 15 minutes. Drain rice; reserve broth for other uses, or discard. Pour rice into a shallow 11- by 17-inch pan and spread level. Let cool, stirring occasionally, about 20 minutes.

  2. Meanwhile, stack ham slices and cut into strips 1/4 inch wide and 1 inch long. Rinse and drain tomatoes, basil, and capers. Cut tomatoes in half and basil leaves into slivers; peel and mince garlic.

  3. In a large bowl, mix ham, tomatoes, basil slivers, capers, garlic, and olive oil. Add cool rice, mix gently, and season to taste with salt and pepper. Garnish with basil sprigs.