IMPOSSIBLY EASY COUNTRY DIJON WILD RICE AND HAM PIE
Dinner for six! Bake this cheesy pie made using Original Bisquick® mix, potato topper layered by ham and wild rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer ham, bell pepper, wild rice and cheese in pie plate.
- In medium bowl, mix remaining ingredients except almonds with whisk or fork until blended. Pour over ingredients in pie plate. Sprinkle with almonds.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Garnish with fresh chives.
Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 4 g, TransFat 1/2 g
WILD RICE AND HAM CHOWDER
The rich, comforting taste of this chowder appeals to everyone who tries it. I have my younger sister to thank for sharing this recipe with me years ago. -Elma Friesen, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.
Nutrition Facts : Calories 266 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 1035mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
CREAMED RICE WITH ENGLISH PEAS AND COUNTRY HAM
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do. Likewise, feel free to substitute other hams for the country ham called for in the recipe. But use the very best peas you can find or, failing that, asparagus tips or tiny radishes. Not rich enough for you? Add a poached egg.
Provided by Sam Sifton
Categories dinner, lunch, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put butter in a wide saucepan or Dutch oven set over medium heat and cook until the butter foams. Add rice and stir continuously until the grains turn opaque, 5 to 7 minutes.
- Add white wine and stir until the rice absorbs the liquid. Add 1/4 of a cup water, stirring until the rice absorbs it. Repeat 3 times, until the rice has absorbed a total of 1 cup of water.
- Slowly add 1/2 cup of hot stock, stirring until the rice absorbs it. Then add 1/2 cup of cream, again stirring until the rice absorbs it. Repeat until all the stock and cream is absorbed and the rice is tender and creamy, about 40 minutes. Stir in the ham and peas. Taste and salt if needed. Shower with grated Parmesan and serve hot.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 49 grams, Fat 39 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 734 milligrams, Sugar 6 grams, TransFat 0 grams
WILD RICE AND HAM COUNTRY TART
Number Of Ingredients 16
Steps:
- Heat oven to 425°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake at 425°F. for 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F. In medium bowl, combine all filling ingredients set aside. In small bowl, beat eggs until blended. Add sour cream, mustard, salt and pepper blend well.Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling sprinkle with remaining I cup cheese. Arrange pecan halves on top.Bake at 400°F. for 30 to 35 minutes or until knife inserted in center comes out clean. Let stand, 10 minutes before serving.Nutrition Per Serving: Calories 400 Protein 18g Carbohydrate 26g Fat 25g Sodium 650mgPICTURE: Top to bottom: Dotted Swiss and Spinach Quiche, Wild Rice and Ham Country TartFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
WILD RICE AND HAM CASSEROLE
My grandmother gave me this recipe. The blend of flavors is fantastic. It's so simple to make and can easily be doubled for a large gathering.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. , Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 564 calories, Fat 41g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1692mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 18g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love