After my last disaster I was very happy with how this dish turned out and at how easy it was. Of course it was easy, it was a crock pot dish - which I love.
This recipe came from the Betty Crocker Slow Cooker book and it was a great way to rid my house of the huge collection of Ham we had in the fridge from over the holidays. So, if you're still interested, here it is!
Ingredients:
2 cups diced cooked ham, 1 cup julienne carrots, 3/4 cups uncooked wild rice, 1 medium onion chopped (about 1/2 cup), 1 can (14oz) chicken broth, 1 can (10 3/4 oz) cream of celery soup, pepper to taste, 3 cups water, 1 cup half and half, 1/4 cup sliced almonds, 2 tablespoons dry sherry (optional), 1/4 cup chopped fresh parsley
Directions:
Spray your slow cooker with cooking spray. In the cooker mix all ingredients except half and half, almonds, sherry and parsley. Cover; cook on low heat settings 7-8 hours. Stir in the remaining ingredients. Increase heat settings to high. Cover and cook 10-15 minutes longer or until hot.
My notes:
I bought my julienne carrots and opted not to use any sherry. I also chose to cook for about 4 hours on high instead of 7-8 hours on low for time reasons. It's very hardy and much more thick than I anticipated and it's very "stick to your ribs". Great for a cold winter night.
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