Ham and Wild Rice Casserole

Ham and Wild Rice Casserole This comfort food incorporates two Minnesota staples: wild rice and cream of mushroom soup.

• Step 1

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

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• Step 2

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

• Step 3

  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 4

  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 5

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

• Step 6

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

• Step 7

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

Per Serving: 626 calories; protein 17.5g; carbohydrates 62.3g; fat 31.5g; cholesterol 21.4mg; sodium 2197.2mg.