Rice salad with ham and cheese
This salad is really popular in Poland, and everyone has their own favorite version of it. At my house we like it quite simple, mushrooms, bell peppers, cheese, and ham. It’s really quick and easy to whip out. Make an extra amount to have it in the fridge to just grab it whenever you get a bit hungry.
I remember that we would have this salad in our fridge back home almost every other month. But we would also make it for holidays like Easter or Christmas, just as an extra side dish. A really delicious salad that doesn’t need much to make you happy at any time of the day.
For breakfast, supper, packed lunch to work or even a hike, or just a quick small hunger killer. Best to enjoy with a slice of fresh bread with crunchy crust and butter. A super rustic and homey treat for autumn and winter days.
Rice salad with ham and cheese
Ingredients
- 1 cup White Rice
- 150 g Block of Ham
- 80 g Block of Cheddar Cheese
- 150 g Closed Cup Mushrooms
- 1/2 Yellow Bell Pepper
- 1/2 Red Bell Pepper
- 5 tbsp Mayonnaise
- 1.5 tbsp Dried Oregano
- Salt & Pepper
Instructions
- Cook rice according to the packaging instructions. Set aside and let it cool down.
- Wash mushrooms and cut in a slice in semi-thin slices. Heat up 1-2 tbsp of olive oil and add mushrooms and season with a pinch of salt and pepper. Cook for up to 10 min and set aside.
- Chop peppers, cheese, and ham into medium size cubes.
- In a large bowl mix together all ingredients following with mayonnaise and dried oregano. Season to taste with salt and pepper.
- Let it chill in the fridge for at least 2 hours before serving.