Ham And Wild Rice Casserole

1. 1

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

2. 2

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

3. 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.

4. 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.

5. 5

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

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.