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Friday, August 26, 2016

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.

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