Tuscan Ham and Wild Rice Gratin

The Minnesota Cultivated Wild Rice Council recently hosted the “Get Wild with Wild Rice Recipe Contest” and my entry “Tuscan Ham and Wild Rice Gratin” was selected as a finalist.  The recipes had to include at least 1/4 cup of precooked Minnesota cultivated wild rice per serving,  at least 2 sponsor products, as well as had a limit to the total number of ingredients allowed.  I tried to incorporate as many sponsor products into the recipe as I could, which ended up being a total of 4 (the ham, cheese, broccoli and oil).  The sponsor names have been removed from the recipe below and the ingredients are listed generically.  Enjoy!!

Tuscan Ham and Wild Rice Gratin

Tuscan Ham and Wild Rice Gratin

11-ounce bag frozen Tuscan seasoned broccoli
2 tablespoons canola oil
8 ounces boneless ham steak, about 1/4-inch thick, then cut into bite-sized pieces
1 teaspoon minced garlic
3 scallions, chopped
1/4 cup chopped sundried tomatoes
15 Manzanilla olives, sliced
2 teaspoons capers, minced
3 cups cooked wild rice
1/4 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/2 cup finely shredded Parmesan cheese

Gratin Topping:
2/3 cup finely shredded Parmesan cheese
2/3 cup panko
1 tablespoon melted butter

Place four single-serving, oven-safe baking dishes onto a large baking sheet; set aside.

Adjust oven rack to the top portion of oven. Heat broiler to high.

Prepare broccoli in microwave according to package directions; set aside to slightly cool. Transfer broccoli to a medium-sized plate and cut broccoli into bite-sized pieces; set aside.

Heat canola oil in a large non-stick skillet over medium-high heat. Add in the ham and cook until heated through and it begins to lightly brown, approximately 4 – 5 minutes. Add in the garlic, scallions, tomatoes, olives, capers, wild rice, lemon zest, lemon juice, black pepper and reserved broccoli; mix to combine. Cook for 1 – 2 minutes, just to heat through. Add in the 1/2 cup parmesan cheese, mix to fully combine; set aside.

In a medium bowl, mix together the gratin topping ingredients.

Evenly divide the ham/wild rice mixture between the four baking dishes; top evenly with the gratin topping. Place baking dishes under broiler and broil just until gratin topping starts to lightly brown, approximately 1 to 1 1/2 minutes.

Serves 4

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