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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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