Ham & Rice

with edamame

Adjust your rice cook time according to package directions. If you can only find the box variety, discard seasoning packet.

Makes 2 servings (about 4 cups) Total time: 45 minutes

MELT:

2

1/4

11/ 2

5

STIR IN:

3/4

2

OFF HEAT, STIR IN:

3/4 1

1/4 1/4 1

1/4

Tbsp. unsalted butter cup diced shallots tsp. minced fresh garlic tsp. chopped fresh thyme, divided cup wild rice blend, such as Bob’s Red Mill cups low-sodium chicken broth cup diced ham (about 4 oz.) cup fresh or frozen shelled edamame, thawed if frozen cup shredded Parmesan cup chopped fresh parsley tsp. white wine vinegar

Salt and black pepper to taste cup chopped roasted and salted pistachios

Melt butter in a saucepan over medium heat. Add shallots and cook until beginning to soften, 3 minutes. Stir in garlic and 3 tsp. thyme; cook until fragrant, 1 minute.

Stir in rice to coat, then stir in broth. Increase heat to high and bring rice mixture to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 30–35 minutes. Off heat, stir in ham and edamame, cover, and let stand 5 minutes. Stir in Parmesan, parsley, remaining 2 tsp. thyme, and vinegar; season with salt and pepper. Top servings with pistachios.

Per serving: 711 cal; 30g total fat (12g sat);

71mg chol; 1134mg sodium; 70g carb (11g fiber, 5g total sugars); 37g protein