Name: Pea and ham brown rice salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cup (300g) medium-grain brown rice; 3 cup (750ml) water; 1 cup (120g) frozen peas; 1 red capsicum (350g), chopped finely; 1 green onion, sliced thinly; 100 gram coarsely grated cheddar cheese; 200 gram sliced ham, coarsely chopped; Dressing; 2 tablespoon olive oil; 1 1/2 tablespoon red wine vinegar

Ingredients

1 1/2 cup (300g) medium-grain brown rice

3 cup (750ml) water

1 cup (120g) frozen peas

1 red capsicum (350g), chopped finely

1 green onion, sliced thinly

100 gram coarsely grated cheddar cheese

200 gram sliced ham, coarsely chopped

Dressing

2 tablespoon olive oil

1 1/2 tablespoon red wine vinegar

Method

1.Place rice and the water in medium saucepan; bring to the boil. Reduce heat to low; simmer, covered, about 40 minutes or until water is absorbed and rice is tender. Spread rice in a thin layer on tray lined with baking paper; cool.

2.Meanwhile, cook peas in small saucepan of boiling water until just tender; drain. Rinse under cold water; drain.

3.For dressing, combine oil and vinegar in large bowl.

4.Add rice, peas, capsicum, onion, cheese and ham to dressing; toss to combine. Season to taste.

Keep salad refrigerated; bring to room temperature before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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