Prepare rice according to package directions. Meanwhile, prepare Dried Tomato Vinaigrette.

In a large bowl combine rice mixture, ham, peas, and green onion. Drizzle with Dried Tomato Vinaigrette. Toss lightly to coat. Cover and chill for 2 to 24 hours before serving. Makes 4 main-dish servings.

Dried Tomato Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons finely chopped dried tomatoes (oil packed); 1 tablespoon oil from dried tomatoes; 1 tablespoon water; 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed; 1 teaspoon sugar; 1 clove garlic, minced; 1/4 teaspoon ground coriander; 1/4 teaspoon paprika; and 1/8 teaspoon cayenne pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving.

*Note: For a shortcut when making this recipe, substitute 2/3 cup bottled dried tomato vinaigrette for the Dried Tomato Vinaigrette.

Asian Wild Rice Salad: Prepare as above, except use the cooked beef or pork instead of ham. Substitute one 8-ounce can sliced water chestnuts, drained, for the peas and 2/3 cup bottled ginger vinaigrette salad dressing for the Dried Tomato Vinaigrette. If desired, add 1/4 cup shredded radishes to the rice mixture. Makes 4 main-dish servings.

Prosciutto Wild Rice Salad: Prepare as above, except substitute 8 ounces slivered prosciutto for the ham. Add 1/3 cup dried cherries and 1/3 cup chopped walnuts or pecans, toasted, to the cooked rice mixture. Substitute 2/3 cup bottled balsamic vinaigrette salad dressing for the Dried Tomato Vinaigrette. Makes 4 main-dish servings.

Salmon Wild Rice Salad: Prepare as above, except substitute 8 ounces smoked salmon, broken into chunks, for the ham and 1 cup shredded fresh spinach or arugula for the peas. Substitute 2/3 cup bottled Italian salad dressing for Dried Tomato Vinaigrette. Makes 4 main-dish servings.