SHIITAKE-CHICKEN CASSEROLE
Serve with a bitter-greens salad and, for dessert, rum-marinated pineapple.

1 1/2 tablespoons neutral-flavored vegetable oil
1 large onion, diced
6 ounces medium-size shiitake mushrooms, stemmed and cut into
1/4-inch slices
1/4 pound Virginia ham or other mildly smoky ham, in one piece, cut into a small dice
1/4 teaspoon salt + salt to taste
Freshly ground pepper to taste
1 cup chicken broth, heated
4 cups large-dice cooked chicken
5 cups Almond Rice ( White rice cooked w/ almonds)
Finely chopped chives

Preheat oven to 350 degrees. Heat a Dutch oven over high heat, then add the oil. When it ripples, add the onion, mushrooms and ham. Saute, stirring constantly, until the onion is limp and the mushrooms are glossy, about 4 minutes. Add salt and a generous amount of pepper; saute for another minute. Add the broth, stirring constantly to scrape up any bits on the bottom of the pan. Simmer for 30 seconds. Stir in the chicken; heat it through. Add the rice, stirring to thoroughly combine ingredients. Taste for salt and pepper; add additional, if necessary. Scrape any mixture from the sides of the pan, smooth the top, then cover and bake for 15 to 20 minutes. Garnish with chives. Serves 4.