2 cups basmati rice
6 tablespoons butter, melted
1 ½ teaspoons sea salt
4 tablespoons olive oil
Italian parsley for garnish, chopped
1 large bunch spinach, chard or kale, with stems removed and roughly chopped or torn into large pieces
1 teaspoon crushed red pepper flakes
12-14 slices of spiral sliced ham (recommended purchasing quarter ham or leftovers from a larger spiral)
Note: if you don’t have an Instant Pot or pressure cooker, this recipe is easy to do in a Dutch oven or other heavy-bottomed pan with tight-fitting lid. Simply adjust cooking time for the rice in #4 above from 4 minutes to 10 minutes.
This recipe is gluten-free!