Recipe

Pea and ham brown rice salad

Nov 30, 1974 1:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Pea and ham brown rice salad
  • 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

Pea and ham brown rice salad
  • 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.

Notes

Keep salad refrigerated; bring to room temperature before serving.

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