Rice Casserole with Ham
From:	Gisele, Aylmer, Quebec, Canada
Comments:	To serve this casserole cold, mix in a little mayonnaise or yogurt. For a change use fresh pork sausage or cooked beef dices instead of ham.
Servings:	4

1 tablespoon [15 g] margarine 1/2 medium onion, chopped 1 cup [500 mL] long grain rice 1 cups [1 L] hot lean chicken or beef broth 1/2 pound [227 g] cooked ham, diced 1 cup [250 mL] boiled frozen small peas 1/4 cup [60 mL] bacon bits 3 tablespooons [45 mL] freshly chopped parsley Grated Parmesan cheese, to taste Pinch of thyme

Preheat oven to 400°F [200°C]. Into a casserole, melt margarine over high heat; lightly brown chopped onion. Stir in rice. Pour in a little hot broth; stir then pour in remaining broth. Simmer over medium-high heat for approximately 6 minutes. Season with thyme. Cover; bake into preheated over for approximately 15 minutes, until rice is done. Remove casserole from oven. Stir in ham dices, boiled peas, bacon bits, grated cheese, chopped parsley and thyme.