Ingredients
Flaky sea salt
2
cups long-grain white rice
3
cups shelled peas, briefly blanched (if fresh) or raw (if frozen)
½
cup 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)
2
lemons, zested and juiced, plus additional lemon wedges
¼
teaspoon red-pepper flakes
½
cup slivered basil, plus more to taste
½
cup slivered mint, plus more to taste
¼
cup chopped parsley, plus more to taste
2 or 3
tablespoons sliced chives (or 1 to 2 tablespoons of finely chopped red onion), plus more to taste
12 to 16
slices of prosciutto (optional)
Fresh ricotta (preferably a local or all-natural brand), for serving (optional)
Preparation
- 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.
- 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.
- 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.
- 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.