Ham and Wild Rice Casserole

A flavored blend of wild rice and white rice is baked in a creamy sauce with chunks for ham. Curry powder, ground mustard, and soy sauce add an exotic twist to this comforting dish.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 626 Calories

Ingredients

• ½ cup olive oil
• 1 ½ cups diced ham
• 2 carrots, diced
• 1 large onion, diced
• 3 cups chicken broth
• 1 cup dry white wine
• ¼ cup soy sauce
• 1 teaspoon curry powder
• 1 cup wild rice
• 1 green bell pepper, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon dry mustard
• 2 (10.75 ounce) cans cream of mushroom soup
• 1 cup long grain rice
• 3 tablespoons garlic, minced

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until sauce is bubbly, about 30 minutes.

Step 3

Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes.

Step 4

Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.

Step 5

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.

Step 6

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 minutes.

Step 7

Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish.