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Wild Rice Ham Roll Ups Recipe

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This recipe for Wild Rice Ham Roll Ups is from 100 Years of Recipes from the Decendants of Bernt & Maria Overgaard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c uncooked wild rice
1/4 c snipped fresh parsley
1/4 c finely sliced green onion
8 ham slices 1/2 inch thick

Wine/Cream Sauce:
1/4 lb mushrooms finely chopped
1/3 cup finely sliced green onions
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp nutmeg
1/2 cup dry white wine
2 cups heavy cream
Directions:
Directions:
Cook wild rice as directed on package and combine with parsley and onion. Set aside.
Prepare cream sauce: Saute' mushrooms and onion in butter for 3 minutes. Stir in flour, salt, pepper, and nutmeg, cooking and stirring until well blended. Remove from heat and slowly blend in wine, then stir in cream. Return to heat, stirring constantly until thickened. Combine 1 cup of sauce with 2 cups of cooked rice.
Divide the rice-sauce mixture evenly among the 8 ham slices, spreading it lengthwise down the center of each slice. Place remaining rice in the bottom of a buttered 7 by 11" casserole.
Fold or roll the ham slices over the filling and place seam side down over the rice. Spoon remaining sauce over the ham rolls. Bake at 350º for 25 minutes.
Number Of Servings:
Number Of Servings:
Serves 8
Personal Notes:
Personal Notes:
I usually use just half/half instead of cream. It helps to put a wooden toothpick in each Ham roll. Very well liked by everyone. Be sure you add green onion to both rice and sauce.

 

 

 

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