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Categories:
chicken broth wild rice long grain rice olive oil mushrooms onion carrots green bell pepper garlic white wine soy sauce mustard curry powder ham cream of mushroom soup
Viewed: 39 - Published at: 4 years agoIngredients
- 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 wine
- 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
Method
- 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 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.
- 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.
