Crispy Rice with Ham and Greens

SERVINGS
4-6
PREP TIME
20 min
COOK TIME
25 min

INGREDIENTS

  • 12-14 slices of spiral sliced ham (recommended purchasing Coleman Natural Quarter Sliced or leftovers from a larger spiral)
  • 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

INSTRUCTIONS

Preheat oven to 250° F.

Place the rice in a fine-mesh sieve and rinse rice with cold water for several minutes, until it runs clear. Transfer rice to a medium bowl and cover with warm water, letting it sit while you chop the parsley.

Brush the bottom of your Instant Pot or pressure cooker with 1 tablespoon of the melted butter. Drain the rice and spread evenly over the bottom of the pot. Sprinkle rice with salt and pour in 2 cups of water.

Cover and cook on high pressure for 4 minutes. Release the pressure manually, remove the lid, drape a clean kitchen towel on top of the pot, and loosely replace the lid or place a large plate on top. Let the rice sit for 10 minutes.

Meanwhile, sauté ham slices in a large skillet until slightly browned and warmed through. Remove ham from skillet, place on an oven-proof platter, and keep warm in oven until ready to serve. Using the same skillet over medium heat, place 1 tablespoon of the oil and add roughly chopped, greens, stirring gently until slightly wilted. Add crushed red pepper flakes and salt and pepper to taste. Place lid over skillet and remove from heat, to keep warm until ready to serve.

Stir remaining olive oil into remaining melted butter. Remove the kitchen towel from the pot. Using a chopstick or the handle of a wooden spoon, poke holes through the rice until you hit the bottom of the pot so that steam can escape. Pour butter and oil mixture over the rice. Turn on sauté function and cook until rice is browned and crispy on the bottom, 10-12 minutes.

Turn pressure cooker off and, using a rubber spatula, loosen the rice from the sides and bottom of the pot. Remove pressure cooker pot using potholders to avoid being burned. Either hold a large platter over the pot and flip it so rice falls onto the platter with its crunchy side up, or else just spoon rice from pot to platter, placing the crunchy side up.

Place greens and ham slices on platter alongside of rice. Garnish with parsley. Serve immediately.

Tips
If you don’t have an Instant Pot or pressure cooker, this recipe is easy to make 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!

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