Tuscan Ham & Wild Rice Gratin

Debbie Reid, Clearwater, FL
2018 wild rice recipe contest finalist

8 oz boneless ham steak, ¼ inch thick, cut into bite-sized pieces
2 tbsp canola oil
1 tsp minced garlic
3 scallions, chopped
¼ cup chopped sundried tomatoes
15 Manzanilla olives, sliced
2 tsp minced capers
3 cups cooked wild rice
1 tsp lemon juice
¼ tsp each: lemon zest and ground black pepper
1 bag (11 oz) frozen Green Giant® Steamers Tuscan Seasoned Broccoli
½ cup Crystal Farms® Shredded Parmesan Cheese

Gratin Topping (mix; set aside):
2/3 cup Crystal Farms® Shredded Parmesan Cheese
2/3 cup panko
1 tbsp melted butter

In large oven-proof skillet, lightly brown ham in oil. Add garlic, scallions, tomatoes, olives, capers, wild rice, lemon juice, lemon zest, black pepper, and broccoli; heat through. Stir in ½ cup cheese. Top with gratin; broil 1 minute to lightly brown.

Recipe compliments of the Minnesota Cultivated Wild Rice Council