Deanna:

I'd mix the rice with the ham (diced), add a can of "cream of who-who" soup (maybe celery), some shredded cheese (I see this one with gruyere), and some toasted onion/shallot.

Dress it up by topping it with bread crumbs mixed with butter before baking (325/30).

I'm not sure about the spinach with the ham but I'd go go-gah for broccoli in it.

Joe

Well, I do have fresh broccoli in the fridge too.
Could use the spinach another night.

I'll have to see what I've got for "Cream Of" soups...

Toasted onion???? Do tell!
I've got part of a red one already peeled....

No gruyere... cheese options on hand are limited....med. cheddar or colby jack.

Hmmm.........I like the "throw it all in the oven" idea!!

Deanna

Deanna, Grandma used to make a dish of leftover ham and rice. She just sauteed some onion in a bit of butter, added the chopped ham and rice and let the rice get a bit brown. Then add a little chicken stock, let it simmer for 15 or 20 minutes, add a handful of frozen peas, warm the peas through then add some parmesan cheese.

I don't see why you couldn't use chopped spinach in place of the peas, though.

She also used to make a version of spanish rice with leftover ham in place of the ground beef, and she regularly added leftover rice to ham loaf or "croquettes" to stretch a little bit of ham.

Annie

"croquettes"! Now there's an idea.

Grind up the ham, mix it with the rice and herbs (maybe some chopped spinach), bind it with an egg, roll it into balls, coat it with breadcrumbs and fry it. Too decadent.

Joe

I just love this one - I'd just add in the spinach and forget the mushrooms, why not?

Posted by: Linda_inTennessee (My Page) on Sat, Nov 30, 02 at 20:40

2 medium onions - thinly sliced
2 Tbs butter
2 tsp flour
1/2 lb mushrooms
3/4 cup light cream
1/2 tsp Worcestershire
2 cups chopped cooked ham

Cook onions in butter til golden, add mushrooms. Cook 3-5 minutes. Add flour, stir, cover, simmer 5 minujtes. Add cream gradually, stirring. When smooth, add the ham and Worcestershire. Stir til heated through. Do not boil. Serve with rice.

I'd make a quiche using the rice as your crust.
I have one in the oven now but using the usual pastry crust.

I just saw these earlier on Allrecipes.com!

Rice Crust Spinach Quiche

INGREDIENTS
1 1/2 cups cooked brown rice
1 cup shredded reduced-fat Swiss cheese, divided
3/4 cup egg substitute, divided
1/4 teaspoon curry powder
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup fat free evaporated milk
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon pepper
DIRECTIONS
Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and curry powder. Press onto the bottom and up the sides of microwave-safe 9-in. pie plate. Microwave on high for 4-5 minutes or until firm. Combine the spinach, milk, mushrooms, onion, garlic powder, pepper and remaining cheese and egg substitute; pour into crust. Microwave on 50% power for 20 minutes, rotating a quarter turn every 5 minutes, or until a knife inserted near the center comes out clean.
Editor's Note: This recipe was tested in a 700-watt microwave.

Or maybe some soup if you have lentils. Just sub ham for the sausage.

Spinach Lentil Soup

INGREDIENTS
1/3 cup uncooked white rice
2/3 cup water
1 teaspoon vegetable oil
4 ounces turkey kielbasa, chopped
1 onion, minced
1 carrot, chopped
1/2 teaspoon crushed red pepper flakes
6 cups water
2 cups reduced sodium chicken broth
1 cup dry lentils
1 (10 ounce) bag fresh spinach, torn

DIRECTIONS
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.
Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.

Boy! Great ideas! Unfortunately, I didn't read them until after the fact! LOL
I'm copying for later..........

Ended up just tossing the rice, Cream of Mushroom soup, about a cup of my homemade yogurt attempt (don't ask...check the Harvest forum if ya wanna know...hee hee), a can of shitake mushrooms, about 2 cups of cubed ham and one box of frozen spinach in a bowl a mixed, stirred in a cup or so of grated cheddar and a little Penzey's 4S salt. Spread into a casserole, sprinkled a little more cheese on top and baked.

Not gorgeous, but deliciously creamy and cheesy. Perfect "late week" comfort food.

(Thanks Joe!)

Deanna

"croquettes"! Now there's an idea."

Oh, I haven't had those in ions and I loved them. Thanks for the memory, and I need to think about adding ingredients to my shopping list for tomorrow!