Rice Salad with Ham and Tomatoes

Ingredients

• 1 cup lightly basil leaves fresh packed
• 0.7 cup capers drained
• 3 cups cherry tomatoes (1 in. or smaller)
• 2 quarts fat-skimmed chicken broth 
• 2 cloves garlic 
• 10 servings fresh-ground pepper 
• 1 pound thin- ham cooked (see notes)
• 3 tablespoons olive oil extra-virgin
• 2 cups rice such as pearl medium-grain white
• 10 servings salt 

Equipment

• bowl
• frying pan

Directions

1. In a 5- to 6-quart pan over high heat, bring broth and rice to a boil. Reduce heat and simmer, stirring occasionally, until rice is just tender to bite, 13 to 15 minutes.
2. Drain rice; reserve broth for other uses, or discard.
3. Pour rice into a shallow 11- by 17-inch pan and spread level.
4. Let cool, stirring occasionally, about 20 minutes.
5. Meanwhile, stack ham slices and cut into strips 1/4 inch wide and 1 inch long. Rinse and drain tomatoes, basil, and capers.
6. Cut tomatoes in half and basil leaves into slivers; peel and mince garlic.
7. In a large bowl, mix ham, tomatoes, basil slivers, capers, garlic, and olive oil.
8. Add cool rice, mix gently, and season to taste with salt and pepper.
9. Garnish with basil sprigs.