Ham and Broccoli Roll Ups with Wild Rice Pilaf

I developed (ha! that's a fancy term for "made up") this recipe when I wanted to use some ingredients in my fridge. I was quite pleased with the result - and will likely make this over and over...even if I don't have ingredients to use up!

Start by preparing the wild rice pilaf. In a large skillet, melt the butter, then saute the carrots, celery and mushrooms until they are tender, about 5 minutes.

Add in the wild rice (I cooked mine in the crock pot!), and stir until well mixed.

Remove the pilaf from the heat and transfer to a 8 or 9 inch baking dish. For the sauce, melt the butter in a saucepan, then add the flour and whisk until combined. Gradually add the chicken broth, whisking constantly, and then the milk, and stir and cook over medium heat until the mixture comes to a boil and starts to thicken. Add in the dry mustard, curry powder, paprika and salt.

Whisk well and then set the sauce aside.

On each slice of ham, place a small slice of swiss cheese and then several pieces of broccoli.

Roll up the edges of the ham to cover the filling

then place seam side down on top of the rice.

Cover the ham roll ups with the sauce.

Bake for about 15 minutes. What a great way to use up what's in the fridge!

One year ago: Cornbread and Apple Stuffing
Two years ago: Pumpkin Custard Pie
Three years ago: Cheesy Vegetable Soup

Find more great recipes at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Ingredient Spotlight.


Ham and Broccoli Roll Ups with Wild Rice Pilaf

2 1/2 Tbsp. butter, separated
1/4 cup sliced celery
1/4 cup sliced carrots
1/2 cup sliced mushrooms
2 heaping cups cooked wild rice
2 Tbsp. flour
1/2 cup chicken broth
1/2 cup milk
1/4 tsp. dry mustard
1/4 tsp. curry powder
1/4 tsp. paprika
1/4 tsp. salt
1 1/2 cups cooked broccoli florets
2 large slices swiss cheese (or about 1 cup shredded swiss)
6 slices fully cooked ham

In a large skillet, melt 1/2 Tbsp. butter over medium high heat. Add the celery, carrots and mushrooms and cook and stir until tender, about 5 minutes. Add the wild rice to the skillet and stir well to combine the rice with the vegetables. Remove the pilaf from the heat and transfer to a 8 or 9-inch baking dish.

In a medium sauce, melt the remaining 2 Tbsp. butter over medium heat. Add the flour and whisk to combine. Gradually pour in the chicken broth and the milk and cook and stir until the mixture begins to boil and thicken. Add the dry mustard, curry powder, paprika and salt and whisk to combine. Remove from the heat.

Top each ham slice with a small piece of cheese and several broccoli florets. Roll up the slices and place seam side down over the rice. Cover the ham roll ups with the sauce and bake at 400 for 15 minutes. Serves 3.