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This is my warm-weather riff on the classic Italian risi bisi (rice and peas). The original is a wonderful dish, but on hot days I prefer a cold version. The salad makes a nice alternative to the usual potato salad at outdoor gatherings.

I start with basmati rice because it has a lovely aromatic quality and holds its shape well.

The attractive medley of flavors, colors and textures pairs beautifully with simple grilled meats. The one drawback is that it's best eaten the same day it is made. By the next day, the flavors can grow too strong.

From Nourish columnist Stephanie Witt Sedgwick.

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Combine the rice and prosciutto in a mixing bowl or large serving bowl, using your fingers to separate any clumps. Add the peas (which should be bright green), red bell pepper, parsley, vinegars, oil and salt and pepper to taste. Mix well to evenly distribute the ingredients. Taste, adjust the seasonings and add oil as needed.

  • Step 2

    Serve right away or, for optimum flavor, within 8 hours.

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    Nutritional Facts

    Per serving (based on 6)

    • Calories

      150

    • Fat

      4 g

    • Saturated Fat

      1 g

    • Carbohydrates

      24 g

    • Sodium

      240 mg

    • Protein

      5 g

    • Fiber

      1 g

    • Sugar

      1 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Nourish columnist Stephanie Witt Sedgwick.

    Tested by Stephanie Witt Sedgwick.

    Published July 20, 2010

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