Warm Ham and Wild Rice Bowls
Warm Ham and Wild Rice Bowls
Serves 4
30 min.
active cooking time
40 min.
total cooking time
Savory ham, earthy wild rice and tender vegetables come together in these warm, satisfying bowls finished with a tangy dressing.
Ingredients
A note about gluten: When a gluten-free Dijon mustard is used, this recipe is gluten free.
6 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
8 oz.
sliced baby bella mushrooms
1 ½ cups
sliced or chunked carrots (roughly ½")
½ cup
thinly sliced celery
¼ cup
diced onion
2 cups
Kowalski's Wild Rice, prepared according to pkg. directions, cooled slightly
1 lb.
smoked ham, in ½" dice
¼ cup
apple cider vinegar
1 tsp.
pomegranate molasses or Kowalski's Pure Maple Syrup
1 tsp.
Dijon mustard
1 ½ cups
julienned baby spinach leaves
- garnishes, to taste: toasted slivered almonds, chopped fresh parsley, thinly sliced green onion, and fresh pomegranate seeds or sweetened dried cranberries
Directions
- In a large skillet, heat 1 tbsp. oil over medium-high heat.
- Add mushrooms; cook and stir until dark on the edges and tender (9-10 min.).
- Season mushrooms with salt and pepper; remove from pan and set aside to cool slightly.
- Add carrots and another 1-2 tsp. oil to the pan; cook and stir until dark golden on the edges and just tender (about 6-7 min.).
- Remove carrots from pan; let cool to room temperature.
- Add diced onion and celery to the pan with another 1 tsp. oil, if needed; cook and stir until tender (about 5 min.).
- Add rice; stir to combine and rewarm slightly. Season with salt and pepper.
- Divide rice mixture among 4 serving bowls; keep warm.
- Add ham and another 1-2 tsp. oil to the pan; cook and stir until ham is crisp and dark on the edges (3-4 min.).
- Remove ham from pan; set aside to cool slightly.
- Reduce heat to medium. Add vinegar; scrape up any browned bits from bottom of pan.
- Whisk in molasses and mustard; remove from heat.
- Slowly drizzle in remaining oil, whisking vigorously, until dressing is emulsified and slightly thickened. Season with salt and pepper.
- Divide ham, carrots, mushrooms and spinach evenly among bowls of rice; drizzle with warm dressing to taste.
- Garnish as desired; serve immediately.
Tasty Tip:
- For a smoother vinaigrette, quickly strain the warm dressing through a fine-mesh strainer before drizzling it over the bowls.
