Creamed Vegetable Rice

Directions

1. 1
   Heat 1 tablespoon of the butter and the olive oil in a saucepan over medium heat until the butter melts.
2. 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. 3
   Season with salt and pepper to taste.
4. 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. 5
   Layer the zucchini, carrot, remaining 1/2 cup broth, and the heavy cream over the rice without stirring.
6. 6
   Cover and simmer for about 8 minutes, just until the liquid is absorbed and the vegetables are tender.
7. 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. 8
   Add the mushrooms and saute until golden brown, about 3 minutes.
9. 9
   Just before serving, stir the mushrooms, Parmesan cheese, and parsley into the rice and serve warm.
10. 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.