Makes about 4 servings. Difficulty
1-1/2 cups jasmine rice (or any long-grain white rice) 4 Tablespoons extra-virgin olive oil Zest and juice of 1 lemon 3 cups ham, cubed 3/4 cup shelled unsalted pistachios 1/2 cup red onion, diced 1 small apple, peeled, cored and diced 1/4 cup Italian parsley, chopped 2 Tablespoons fresh basil, chopped Salt and freshly ground black pepper to taste
For rice: Place rice in heavy saucepan. Wash rice in cold water until water is almost clear. Add water to saucepan. (Measuring tip: Water should reach the top of first knuckle of forefinger, when fingertip is resting on the top of the rice.) Add a dash of salt. Bring the rice to a gentle boil. Cook, uncovered, over low heat until liquid is almost gone, about 5 minutes. Cover and reduce heat to lowest setting. Cook for 30 minutes (do not open lid before the end of cooking). Remove from heat, uncover and fluff with a fork. Place rice in a large bowl.
For lemon dressing: In a small bowl, mix olive oil with lemon zest and lemon juice. Set aside.
Combine ham, pistachios, onion, apple, parsley and basil with cooked rice. Toss until combined. Pour the lemon dressing over the salad and toss. Season to taste with salt and freshly ground black pepper. Let stand for about 15 minutes before serving. Serve at room temperature.