Ham and Wild Rice Casserole Recipe

Ham and Wild Rice Casserole

Ingredients:

• 5 cups chicken broth
• 1 ½ cup wild rice
• 1 cup long grain rice
• 2 cups olive oil
• 1 ½ (8 ounce) package sliced fresh mushrooms
• 1 ½ large diced onion
• 3 diced carrots
• 1 diced green bell pepper
• 4 tablespoons minced garlic
• 1 ½ cup dry white wine
• ½ cup soy sauce
• 2 teaspoon dry mustard
• 2 teaspoon curry powder
• 2 cups diced ham
• 2 ½ (10.75 ounce) cans cream of mushroom soup

Directions:

1. Bring chicken broth to a boil in a saucepan.
2. Add wild rice and then cover and reduce heat to medium-low. Simmer for 30 – 35 minutes.
3. Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 – 30 more minutes.
4. While the rice is cooking, heat olive oil in a large cooking pan over medium heat. Cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 8 – 10 minutes
5. Mix white wine, 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 – 25 minutes.
6. Preheat the oven to 190 degrees C.
7. Combine ham, cream of mushroom soup, and cooked rice with the vegetables.
8. Transfer the mixture to a large baking dish.
9. Bake in the preheated oven until sauce is bubbly, about 25 – 30 minutes.