ham and wild rice casserole

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 cup wild rice
• 1 cup long grain rice
• 1/2 cup olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 large onion, diced
• 2 carrots, diced
• 1 green bell pepper, diced
• 3 tablespoons garlic, minced
• 1 cup dry white
• 1/4 cup soy sauce
• 1 teaspoon dry mustard
• 1 teaspoon curry powder
• 1 1/2 cups diced ham
• 2 (10.75 ounce) cans cream of mushroom soup

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• bring chicken broth to a boil in a saucepan. add wild rice; cover and reduce heat to medium-low. simmer for 35 minutes.
• stir long grain rice into wild rice. continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
• while the rice is cooking, heat olive oil in a large skillet over medium heat. cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
• mix white , soy sauce, dry mustard, and curry powder into the vegetables. bring to a boil and reduce heat to low. simmer until liquid is reduced, about 20 minutes.
• preheat the oven to 375 degrees f (190 degrees c).
• combine ham, cream of mushroom soup, and cooked rice with the vegetables. transfer the mixture to a large baking dish.
• bake in the preheated oven until sauce is bubbly, about 30 minutes.