Ham Rice And Mushroom Salad Recipes

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HAM AND RICE CASSEROLE



Ham and Rice Casserole image

Quick and easy casserole that adults and kids will like. Great use of left over ham. It is creamy and hearty, sure to please.

Provided by Tracy H.

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups cooked rice
2 cups cooked ham
1/2 cup grated cheddar cheese
1/2 cup evaporated milk
1 can cream of chicken soup
2 -4 tablespoons chopped onions
1 (10 ounce) package frozen chopped broccoli, thawed
3 tablespoons butter, melted
3/4 cup crushed corn flakes

Steps:

  • Combine all ingredients except butter and corn flakes.
  • Spoon into a greased casserole dish (8x8 or 10x7).
  • Combine butter and corn flakes and put over top of dish.
  • Bake uncovered at 375 for 40 minutes.

SKILLET HAM & RICE



Skillet Ham & Rice image

Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. -Susan Zivec, Regina, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon olive oil
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/8 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water
3/4 cup uncooked instant rice
2 green onions, sliced
1/4 cup shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

Nutrition Facts : Calories 322 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

RICE AND HAM SALAD



Rice and Ham Salad image

This salad has a flavorful dressing and includes plenty of vegetables. Try serving this with sliced avocado or shredded lettuce.

Provided by Carol

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 13

3 cups cooked long grain white rice
¼ cup French salad dressing
¾ cup mayonnaise
1 tablespoon chopped green onion
½ teaspoon curry powder
½ teaspoon dry mustard
½ teaspoon salt
ground black pepper to taste
1 ½ cups cooked ham, cut into thin strips
1 cup chopped cauliflower
1 cup frozen peas, thawed
½ cup chopped celery
½ cup sliced radishes

Steps:

  • In a large bowl, combine the rice, salad dressing, mayonnaise, green onion, curry powder, dry mustard, salt and pepper. Mix well and refrigerate until chilled.
  • To the rice mixture, add the ham, cauliflower, peas, celery and radishes. Mix well and serve with sliced avocado or shredded lettuce.

Nutrition Facts : Calories 450 calories, Carbohydrate 35.7 g, Cholesterol 29.7 mg, Fat 29.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 4.9 g, Sodium 965.5 mg, Sugar 4.3 g

WILD RICE HAM SALAD



Wild Rice Ham Salad image

Wild rice is native to the Midwest, so this dish is popular in our area. We eat it cold or warm it up just enough to soften the cheese and blend the flavors a little more. Serve it as the main event or even as a side for chicken or turkey. -Kathi Saari, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 16

1 cup uncooked wild rice
3 cups water
1 tablespoon chicken bouillon granules
1 cup julienned fully cooked ham
1 cup julienned Monterey Jack cheese
1 cup julienned sweet red pepper
1 cup fresh broccoli florets
1/2 cup thinly sliced carrots
1/2 cup thinly sliced green onions with tops
DRESSING:
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon ground mustard
1/2 to 1 teaspoon curry powder
Salt and pepper to taste
1/2 cup canola oil

Steps:

  • In a large saucepan, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary; cool. , In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions. For dressing, combine lemon juice, vinegar, mustard, curry powder, salt and pepper in a blender or food processor. With machine on high, slowly add oil through the feeder cap until well mixed. Dressing will thicken slightly. , Pour over salad and toss to coat. Cover and chill several hours or overnight.

Nutrition Facts : Calories 292 calories, Fat 20g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

MIXED MUSHROOM & HAM SALAD



Mixed mushroom & ham salad image

A fresh and vibrant salad with a fantastic mix of flavours and textures, ready in half an hour, by Gary Rhodes

Provided by Gary Rhodes

Categories     Dinner, Lunch, Starter, Supper

Time 30m

Number Of Ingredients 14

2 flat mushrooms
100g chestnut mushrooms
100g button mushrooms
100g extra fine green beans , stalks trimmed
generous knob of butter and olive oil for frying
6 slices Parma ham
4 Little Gem lettuces , leaves separated and rinsed
6 eggs , boiled and halved
8 tbsp olive oil
1 tbsp lime juice
1 tbsp each parsley and tarragon leaves
1 tbsp basil , chervil or dill leaves
1 garlic clove , crushed
1 tsp Dijon mustard

Steps:

  • Trim the stalks from the mushrooms and cut each flat mushroom into thick slices. Leave the chestnut and buttons whole if small, or halve if large. Cook the beans in boiling salted water for just a few mins so they stay crisp. Drain under cold running water to quickly cool.
  • To make the dressing, blitz all of the ingredients together in a food processor, adding an extra teaspoon of mustard if you like. Season to taste with salt and pepper. Pour the dressing into a screw-top jar, giving it a good shake before using.
  • Season the mushrooms. heat the butter and a drizzle of oil in a large frying pan. Add the mushrooms and fry them over a high heat, turning a few times. After a few mins, when the mushrooms have taken on a roasted colour and become tender, transfer them to a bowl. Shake a little dressing on top of the mushrooms. Can be prepared to this point up to 2 hours ahead.
  • Tear the Parma ham into pieces. Whisk the mushroom juices into the rest of the dressing. lay some of the lettuce leaves on a large platter, then layer up the rest quite casually with the mushrooms, Parma ham, eggs and any extra herb sprigs.
  • Drizzle the dressing liberally over the salad and serve.

Nutrition Facts : Calories 315 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

MUSHROOM-RICE SALAD



Mushroom-Rice Salad image

This warm rice dish, flavored with onion and studded with mushrooms, slivered almonds and green peas, makes a versatile side dish.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 7

2 Tbsp. butter or margarine
1 small onion, chopped
1 can (14-1/2 oz.) beef broth
1 cup frozen peas
1 can (4-1/2 oz.) sliced mushrooms, undrained
1/4 cup slivered almonds
2 cups instant white rice, uncooked

Steps:

  • Melt butter in 2-qt. saucepan. Add onions; cook and stir until crisp-tender.
  • Add broth, peas, mushrooms and almonds; stir. Bring to boil.
  • Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork before serving.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

HAM & MUSHROOM RISOTTO



Ham & Mushroom Risotto image

I get half an organic pig each fall, and it comes with wonderful ham. I love this dish to use up the last scraps of ham and the broth from cooking it. If you prefer, you can use extra fresh mushrooms instead of the shiitake. If you have purchased a prepared ham and so have no ham stock, you can use chicken stock.

Provided by Jenny Sanders

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1/2 teaspoon saffron thread
6 cups ham stock or 6 cups chicken stock
3 tablespoons olive oil
3 shallots, peeled &,minced
2 stalks celery, chopped
3 large mushrooms, minced
6 large dried shiitake mushrooms, crumbled
2 cups arborio rice or 2 cups carnaroli rice
1 cup diced cooked ham
1 zucchini, grated (optional)
salt (optional)
1/2 cup grated parmesan cheese
1/3 cup minced flat leaf parsley

Steps:

  • Clean and prepare all the vegetables.
  • Heat the stock to a simmer and infuse the crumbled saffron in it.
  • Meanwhile, heat the oil in a very large skillet.
  • Saute the minced shallots, celery and the mushrooms.
  • Add the rice and continue sauteing until the rice is opaque.
  • If it browns slightly, that's fine.
  • Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
  • Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
  • If you run out of stock before the rice is done you may add a little hot water.
  • This will take 20 to 45 minutes, depending on the age of your rice.
  • Newer rice cooks more quickly.
  • If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
  • Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
  • When the rice is tender, stir in the Parmesan and the parsley.

Nutrition Facts : Calories 629, Fat 20.4, SaturatedFat 5.9, Cholesterol 42.7, Sodium 234.9, Carbohydrate 87.8, Fiber 4.1, Sugar 2, Protein 22.1

HAM, RICE AND MUSHROOM SALAD



Ham, Rice And Mushroom Salad image

Number Of Ingredients 17

1/4 cup vegetable oil
1 1/2 tablespoons red wine vinegar
1/4 teaspoon Italian seasoning dried crushed
1/8 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon dry mustard
Few drops of hot pepper sauce
1/2 clove garlic minced
1/2 (10-ounce) package peas thawed and drained
3/4 cup mushrooms sliced fresh
1/4 cup green onion thinly sliced
1/4 cup celery thinly sliced
1 tablespoon pimiento chopped
1 cup white rice cooked
3/4 cup ham cooked strips
lettuce leaves
pimiento

Steps:

  • In a small bowl, whisk together oil, vinegar, Italian seasoning, salt, celery salt, mustard, hot pepper sauce and garlic. Pour over peas, mushrooms, green onions, celery and chopped pimiento in a small bowl marinate 2 or 3 hours or overnight. Drain combination and reserve dressing mix in rice and ham, adding reserved dressing, if necessary, for proper moisture balance. Taste for additional seasoning. Serve on lettuce and garnish with pimiento strips.

Nutrition Facts : Nutritional Facts Serves

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