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From Dorothy McNett's recipes at www.dorothymcnett.com. A perfect top-of-the-stove casserole. Any leftovers are equally delicious served as a salad the following day over dark crispy greens.
1/4 cup olive oil or butter, or a combination
Choose a heavy bottomed Dutch oven or other casserole with a lid. Heat oil, add all chopped vegetables. Cook and stir several minutes. Add chicken or vegetable broth, soy sauce, honey, tumeric, pepper, and salt. Cook about 5-6 minutes, add rice and ham. Cover. Cook on medium heat about 15-20 minutes, or until rice is tender and all liquid has been absorbed. Stir in the shrimp, heat through and serve.
Recipe created 2012-01-22.