A savory delight of ham and wild rice, this casserole is sure to please your taste buds!
Ingredients: Ham, Rice, Carrot, Soy sauce, Olive oil, Chicken broth, Garlic, Black mustard, Soup, Mushroom, Onion
In a saucepan, bring 3 cups of chicken broth to a boil.
Add 1 cup of wild rice, cover, and reduce heat to medium-low. Simmer for 35 minutes.
Stir in 1 cup of long grain rice into the wild rice. Continue simmering until liquid is absorbed, stirring occasionally, for about 25 more minutes.
While the rice is cooking, heat 1/2 cup of olive oil in a large skillet over medium heat.
Cook and stir 1 package of sliced mushrooms, 1 large diced onion, 2 diced carrots, 1 diced green bell pepper, and 3 tablespoons of minced garlic until tender and browned, about 10 minutes.
Mix 1 cup of white wine, 1/4 cup of soy sauce, 1 teaspoon of dry mustard, and 1 teaspoon of curry powder into the vegetables.
Bring the mixture 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 1 1/2 cups of diced ham, 2 cans of cream of mushroom soup, and the cooked rice with the vegetables.
Transfer the mixture to a large baking dish.
Bake in the preheated oven until the sauce is bubbly, about 30 minutes.
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