Makes: 8 servings
Prep: 15 mins
Cook: 25 mins
- 1 1/2 cups white rice, rinsed
- salt and pepper
- 5 tablespoons butter
- 1 small red onion, finely chopped
- 2 8 ounce packages white mushrooms, thinly sliced
- 1 tablespoon vegetable oil
- 1/4 pound smoked ham, cut into small cubes (about 3/4 cup)
- 2 tablespoons chopped fresh tarragon or parsely
- In a large saucepan, bring 2 3/4 cups water, the rice and 1/4 tsp. salt to a boil over high heat. Lower the heat, cover and simmer until the rice is tender, about 20 minutes. Spread the rice out on a baking sheet to cool.
- Meanwhile, in a large skillet, melt 3 tbsp. butter over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add half of the mushrooms and cook until the liquid has evaporated and the mushrooms are browned, about 10 minutes. Transfer the mushrooms to the baking sheet with the rice.
- In the same skillet, heat the remaining 2 tbsp. butter and the oil. Add the remaining mushrooms and the ham and cook, stirring frequently, until the liquid has evaporated and the mushrooms and ham are browned, about 8 minutes.
- Return the rice and mushroom mixture to the skillet and cook, stirring frequently, until heated through, about 3 minutes. Stir in the tarragon and season with salt and pepper.
- Rice as a stuffing base is just pennies an ounce. Plus, it triples in volume when you cook it.