Prepare rice according to package directions. Spread in a shallow baking pan and cool for 20 minutes. Meanwhile, prepare Dried Tomato Vinaigrette.

In a large bowl, combine rice mixture, ham, peas, and sliced green onions. Drizzle with vinaigrette. Toss lightly to coat. Garnish each serving with fresh thyme sprigs, if you like. Makes 4 main-dish servings.

In a screw-top jar, combine 1/4 cup white wine vinegar or 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, 1/2 teaspoon minced garlic (1 clove), 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. Makes about 1 cup.