Ingredients

For the Salad:

• 2 cups Ribe rice (or substitute with Carnaroli or parboiled rice)
• 5 oz cooked ham, diced
• 3.5 oz black olives, pitted and sliced
• 2 shallots (or half a white onion), finely chopped
• 7 oz bell pepper (red, yellow, or orange), diced
• 3.5 oz peas (fresh)
• 7 oz carrots, peeled and diced
• 3.5 oz celery, diced
• 5.3 oz Edam cheese (or stringy cheese like mozzarella), diced
• 4 tablespoons extra virgin olive oil
• Salt, to taste
• 10 cherry tomatoes, halved

Method

1. Cook the Rice:
   In a large pot, bring water to a boil, add a pinch of salt, and cook the Ribe rice according to the package instructions. Drain the rice once it’s al dente. 🍚
2. Cool the Rice:
   To cool the rice quickly, you can either run it under cold water (which will separate the grains) or spread it out on a baking sheet and drizzle it with olive oil, stirring occasionally until it cools completely. 🧊
3. Prepare the Vegetables:
   Wash and peel the carrots and celery. Dice the bell pepper and carrots into small, uniform cubes. Shell the peas and set aside. 🥕🌶️
   In a pan, heat 4 tablespoons of olive oil and sauté the chopped shallots for 2 minutes. Add the diced vegetables and cook for about 10 minutes, keeping them slightly crunchy. If needed, add 2-3 tablespoons of water to help cook them without burning. 🍳
4. Add the Peas and Final Touches:
   Add the peas to the pan and cook for an additional 3 minutes. Remove from heat and let the vegetables cool slightly. 🌱
5. Combine the Salad:
   In a large bowl, combine the cooled rice, sautéed vegetables, cooked ham, cheese, and olives. Toss well to mix all ingredients. If you’re not serving immediately, refrigerate the salad to allow the flavors to meld together. 🥗
6. Add the Tomatoes:
   Just before serving, add the cherry tomatoes to the rice salad. This keeps them fresh and firm. 🍅
7. Serve:
   Serve the rice salad chilled with an extra drizzle of olive oil for added richness. 🍴