Herby Rice Salad With Peas and Prosciutto
Published March 23, 2022
- Total Time
- 30 minutes, plus cooling
- Rating
- Comments
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Ingredients
- Flaky sea salt
- 2cups long-grain white rice
- 3cups shelled peas, briefly blanched (if fresh) or raw (if frozen)
- ½cup extra-virgin olive oil
- A few thick slices of red onion (these will be removed, so you want them big enough to locate for removal; they are like the booster rockets you leave behind on your way into rice-salad outer space)
- 2lemons, zested and juiced, plus additional lemon wedges
- ¼teaspoon red-pepper flakes
- ½cup slivered basil, plus more to taste
- ½cup slivered mint, plus more to taste
- ¼cup chopped parsley, plus more to taste
- 2 or 3tablespoons sliced chives (or 1 to 2 tablespoons of finely chopped red onion), plus more to taste
- 12 to 16slices of prosciutto (optional)
- Fresh ricotta (preferably a local or all-natural brand), for serving (optional)
Nutritional analysis per serving (8 servings)
422 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 15 grams protein; 733 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
- Step 2
Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
- Step 3
Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important — get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
- Step 4
Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta — although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.
Private Notes
Comments
This dish is absolutely delicious, even without marinating the peas. Lacking prosciutto, I ate it with a wedge of feta.
So, so good — it’s just like I hoped it would be. Skipped the salted water, just steamed plain rice — made sure the dressing was salty. Added toasted, sliced almonds for crunch. Doubled lemon. I can see this bring v good with bacon.
Delicious as written (although I didn't wait more than 10 minutes for the rice to cool) - just needs more salt - I put a tablespoon in the rice water (along with the onion ends and seasoning) and maybe 1.5 tsp when the whole thing is put together. I also didn't have a red onion and the white onion I used, pickled while marinating with the frozen peas and was a nice addition chopped up in the salad. We used fresh ricotta and didn't miss the meat. Will also be great as a side in the summer.
Loved this bright, simple recipe. Skipped the optional ingredients and it was a perfect side dish for dinner. Really pretty on the plate.
This is a wonderful dish! Thanks much!
If you follow the recipe your bright and beautiful peas will turn an unappetizing green. I suggest you keep the peas out of the vinaigrette until right before serving.