Heat the butter in a pan over a moderate heat, add the shallot and stir until soft. Add the long grain and wild rice and stir for 4 minutes, add the chicken stock and cook for 18 minutes or until cooked.
Drain the rice and leave to cool. Place mixture in bowl and add the diced ham, olives and sun dried tomatoes and mix together.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.