Paula Deen’s easy blueberry skillet coffee cake

1. In a medium pot, combine the rice with 3 cups water and 1/2 teaspoon of the salt. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes. Remove the pot from the heat and let stand, still covered for 10 minutes. Fluff the rice with a fork and let it cool, uncovered.

2. In a medium skillet over medium heat, toast the almonds until golden, tossing occasionally, 3 to 4 minutes.

3. In a small bowl, whisk together the lemon juice, mustard, the remaining 1/2 teaspoon salt, and the pepper. Whisk in the oil gradually, tablespoon by tablespoon

4. In a large bowl, toss the rice with the dressing, almonds, ham, red pepper, olives, basil, and onion. Taste and adjust the seasonings.

1. Preheat the oven to 400 F. Wrap the beets tightly in a large sheet of foil and place on a rimmed baking sheet. Bake for 45 minutes to 1 hour, until the beets are tender when pierced with the tip of a knife.

2. Once the beets are cool enough to handle, peel, dice and transfer them to a large bowl. Add the arugula and pecans; toss to combine.

3. In a small bowl whisk together the oil, lemon juice, and salt and pepper to taste. Pour the dressing on the salad and toss well.