- 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
- Fresh-ground pepper
- Basil sprigs, rinsed (optional)
- 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
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.
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.
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.