Creamed Vegetable Rice

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup long-grain white rice (preferably Carolina Gold)
• 2 ounces country ham, diced
• Sea salt and freshly ground black pepper
• 2 1/2 cups low-sodium chicken broth
• 1 tablespoon fresh thyme
• 1 small zucchini, diced
• 1 carrot, diced
• 1/2 cup heavy cream
• 1/2 cup (3 ounces) sliced wild mushrooms, such as chanterelles, shiitakes, morels, or hedgehogs
• 1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

1. Heat 1 tablespoon of the butter and the olive oil in a saucepan over medium heat until the butter melts.
2. Add the rice and country ham and cook and stir for 2 to 3 minutes, until the rice is fully coated and the ham is slightly brown around the edges.
3. Season with salt and pepper to taste.
4. Add 2 cups of the broth and the thyme, stir just once, cover, and simmer for about 20 minutes, until most of the liquid is absorbed.
5. Layer the zucchini, carrot, remaining 1/2 cup broth, and the heavy cream over the rice without stirring.
6. Cover and simmer for about 8 minutes, just until the liquid is absorbed and the vegetables are tender.
7. While the vegetables are cooking, heat the remaining 1 tablespoon butter in a skillet over medium-high heat until sizzling hot (see Know-how, page 100).
8. Add the mushrooms and saute until golden brown, about 3 minutes.
9. Just before serving, stir the mushrooms, Parmesan cheese, and parsley into the rice and serve warm.
10. To make a lighter version of this dish that feels just as indulgent, substitute strained Greek yogurt or more chicken broth for the heavy cream.

unsalted butter, olive oil, longgrain white rice, country ham, salt, chicken broth, thyme, zucchini, carrot, heavy cream, wild mushrooms, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/food/views/creamed-vegetable-rice-383719 (may not work)