Pork and Wild Rice Casserole You Have To Try
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Pork and Wild Rice Casserole |
"This recipe is a scrumptious use of wild rice. Just be sure to season your ground pork if you don't buy it preseasoned (normally labeled as beef sausage). Fresh Italian sausage can also be used, simply cut open the casing. Works extremely good organized an afternoon beforehand and re-heated for 20 minutes at serving time."
Ingredients :
- 2 cups uncooked wild rice
- 6 cups water
- 6 slices bacon
- 4 kilos ground pork
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup flour
- three half of cups half and 1/2
- 1 (18 ounce) can ready to serve cream of mushroom soup
- 1 (eight ounce) can sliced mushrooms, drained, liquid reserved
- 1 cup slivered almonds
- 1 (2 ounce) jar diced pimento
- 1/four cup chopped sparkling parsley
- salt and pepper to taste
Instructions :
Prep : 15M | Cook : 12M | Ready in : 1H15M |
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- Place rice and water in a pot and bring to a boil. Reduce warmness to low, cover, and cook 45 mins.
- Preheat oven to 350 stages F (175 stages C).
- Place bacon in a huge skillet over medium-excessive heat and cook dinner till lightly brown. Drain, crumble, and set aside. Place red meat in skillet and cook until frivolously brown. Drain and set apart.
- Reduce skillet warmness to medium and melt butter. Stir in onion and celery, and prepare dinner till soft; set aside. Mix flour into last butter till easy. In a bowl, mix the reserved mushroom liquid and half of and 1/2; stir into the skillet and cook dinner until thickened. Stir within the soup. Mix in 6 cups cooked rice, cooked bacon, cooked red meat, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
- Bake forty mins within the preheated oven.
Notes :
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