21/2 cups Ohio chicken stock 1 cup brown rice Add stock and rice in heavy, medium saucepan; bringing to a boil. Cover. Reduce heat to simmer; cooking until rice is tender, approximately 45 minutes. Cool. 1 large Ohio carrot, peeled and diced 3/4 cup fresh or frozen sweet peas 1 cup fresh Ohio corn kernels Steam or boil carrots and sweet peas approximately 4 minutes. Add corn; cooking another 2 minutes. Remove from heat and rinse in cold water to stop cooking. Drain and chill. Vinaigrette 1 large garlic clove 1/3 cup fresh lemon juice 1/4 cup fresh Italian parsley, chopped 1/3 cup fresh Ohio basil, chopped salt and freshly ground pepper 1/3 cup olive oil Place garlic in bowl of food processor, fitted with steel blade. Process; adding lemon juice, parsley, basil, salt, and pepper. With food processor running, gradually add olive oil through feeding tube. 1/4 cup scallions, chopped, white part only 1 Ohio green pepper, diced 4 ounces Ohio ham, slivered Ohio romaine lettuce leaves 2 ripe Ohio Roma tomatoes, cored and cut into wedges fresh Ohio basil sprigs When ready to serve, in large bowl, toss together rice, vegetables, vinaigrette, scallions, green pepper, and ham. Correct seasonings. Place romaine leaves decoratively around serving platter. Top with salad. Garnish with tomatoes and basil.