Pea and ham brown rice salad
Nov 30, 1974 1:00pm- 45 mins cooking
- Serves 4
Print
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
- 1Place 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.
- 2Meanwhile, cook peas in small saucepan of boiling water until just tender; drain. Rinse under cold water; drain.
- 3For dressing, combine oil and vinegar in large bowl.
- 4Add 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.
