Brown Rice, Mushroom and Ham Hash

Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.

Stir in minced onion and minced garlic, cooking for another 2 minutes until the onion becomes translucent and fragrant.

Add the cooked brown rice and diced ham to the skillet, breaking up any clumps and stirring to combine with the mushroom mixture.

Pour the white wine vinegar and Dijon mustard over the mixture, stirring well to coat all ingredients evenly.

Season with ground black pepper to taste and cook for an additional 2-3 minutes, stirring frequently, until the hash is heated through and the flavors are combined.

Divide the hash into four equal portions and serve hot, adjusting seasoning if needed.