Agree with the previous reviewer that thought adding onion and possibly carrots would be good. I think you could mix in/ saute whatever veggies you have on hand (celery, sweet peppers, etc.)! I made mine ahead of time, and then put it in a dish to bake later. I sprinkled some cheddar cheese on top- I think that's always a nice add-on. My only other thought is that this casserole didn't really hold together- I suppose you could always stir in some cream-of-something soup to make it creamy and not so crumbly. My kid liked it all right- started eating around the peas about halfway through dinner, though!
Ham and Brown Rice Casserole
Instant brown rice is the key for getting Ham and Brown Rice Casserole to the table in less than 30 minutes.
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- Calories: 212
- Fat: 5g
- Saturated fat: 2g
- Protein: 18g
- Carbohydrate: 24g
- Fiber: 3g
- Cholesterol: 33mg
- Sodium: 966mg
- 14 ounces low-sodium chicken broth
- 2 1/2 cups chopped cooked ham
- 1 small clove garlic, minced
- 1 1/2 cups instant brown rice
- 1/2 teaspoon pepper
- 2 cups frozen peas
- 1. In a skillet, combine broth, ham and garlic. Bring to a boil over medium-high heat. Stir in rice and season with pepper. Reduce heat to low, cover and simmer for 10 minutes.
- 2. Stir in peas and cook until rice is tender and peas are hot, about 7 minutes longer. Serve immediately.
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