FantasticDisFamily
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- Joined
- Jul 26, 2002
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- 3,061
Ok, folks - I picked up the basic idea for this one off the food channel and worked with it over the weekend. Although I did it in casserole dishes in the oven, I'm thinking it could also be a crockpot recipe. Also note that this recipe is very flexible - hence no precise measurements.
Flavors of Fall Casserole
Cook enough brown rice for number of people to serve (takes about an hour)
Cube ham - again enough to coordinate with number of people
Cube uncooked squash (I used acorn and it worked well)
Cube apples (I used a tart Granny Smith - feedback from the boys was that smaller pieces would put more apple flavor into every bite)
Add other "fall flavors" and season to taste. I had some green pepper in the fridge so added a bit of that and used Emeril's Essence for flavor.
The brown rice provides a nutty flavor while the ham, squash and apples combine for that sort of fall mix of flavors. I wouldn't recommend adding salt - the ham already has plenty which transferred to the rice.
About half way through the rice cooking add the squash to the pan so it cooks before combining into the casserole. I'm not sure it would get cooked enough if it was just in the casserole.
When the rice is done, add the ham, apples, and anything else. Stir in spices. Put into casserole. Top with a blend of bread crumbs, parmesan cheese, and olive oil (blend up to make a crumb crust) and back uncovered for 45 minutes to an hour. Another suggestion from the boys was to eliminate the topping.
Enjoy!
Deb
Flavors of Fall Casserole
Cook enough brown rice for number of people to serve (takes about an hour)
Cube ham - again enough to coordinate with number of people
Cube uncooked squash (I used acorn and it worked well)
Cube apples (I used a tart Granny Smith - feedback from the boys was that smaller pieces would put more apple flavor into every bite)
Add other "fall flavors" and season to taste. I had some green pepper in the fridge so added a bit of that and used Emeril's Essence for flavor.
The brown rice provides a nutty flavor while the ham, squash and apples combine for that sort of fall mix of flavors. I wouldn't recommend adding salt - the ham already has plenty which transferred to the rice.
About half way through the rice cooking add the squash to the pan so it cooks before combining into the casserole. I'm not sure it would get cooked enough if it was just in the casserole.
When the rice is done, add the ham, apples, and anything else. Stir in spices. Put into casserole. Top with a blend of bread crumbs, parmesan cheese, and olive oil (blend up to make a crumb crust) and back uncovered for 45 minutes to an hour. Another suggestion from the boys was to eliminate the topping.
Enjoy!
Deb
