Tasty Recipes
CREAMY WILD RICE HAM ROLLS
1 cup Sunnyland Wild Rice, uncooked
4 cups water 2 tsp. salt
1/4 lb. fresh mushrooms 1/3 cup butter
1 medium onion, chopped 1/4 cup flour
1 cup chicken broth or beef broth
1 cup light cream or half and half
Salt and pepper to taste
8 large slices boiled ham,
each cut 1/8-inch thick (about 3/4 lb.)
Cook wild rice (see p. 22). Meanwhile, flute the caps of four large mushrooms; remove stems. Slice stems and remaining mushrooms.
In a saucepan, sauté mushroom caps in butter until golden; remove to paper towels. Add sliced mushrooms and onion to saucepan; cook just until onion is tender. Stir in flour. Remove from heat. Gradually stir in broth until blended. Stir in cream; return to heat; cook until thick, stirring constantly. Taste and add salt and pepper, if needed.
Pour 1 cup sauce into 12”x8” baking dish. Reserve 1/2 cup sauce for the top. Mix wild rice with sauce in saucepan.
Spoon 1/8 of mixture on one slice of ham; roll up; place seam side down in dish. Repeat to make 7 more. Pour remaining sauce on top of rolls; cover dish with foil. Bake in preheated 350° oven 25 min. or until bubbly. Garnish with fluted mushrooms and parsley. Serves 4.
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