Pork and Wild Rice Casserole Recipe

Ingredients
<br>- 2 cups uncooked wild rice
<br>- 6 cups water
<br>- 6 slices bacon
<br>- 4 pounds ground pork
<br>- 2 tablespoons butter
<br>- 1 medium onion, chopped
<br>- ½ cup celery, chopped
<br>- ½ cup flour
<br>- 3 ½ cups half and half
<br>- 1 (18 ounce) can ready to serve cream of mushroom soup
<br>- 1 (8 ounce) can sliced mushrooms, drained, liquid reserved
<br>- 1 cup slivered almonds
<br>- 1 (2 ounce) jar diced pimento
<br>- ¼ cup chopped fresh parsley
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
<br>step 4: Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
<br>step 5: Bake 40 minutes in the preheated oven.
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Ingredients
- 2 cups uncooked wild rice
- 6 cups water
- 6 slices bacon
- 4 pounds ground pork
- 2 tablespoons butter
- 1 medium onion, chopped
- ½ cup celery, chopped
- ½ cup flour
- 3 ½ cups half and half
- 1 (18 ounce) can ready to serve cream of mushroom soup
- 1 (8 ounce) can sliced mushrooms, drained, liquid reserved
- 1 cup slivered almonds
- 1 (2 ounce) jar diced pimento
- ¼ cup chopped fresh parsley
- salt and pepper to taste

Directions
step 1: Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
step 4: Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
step 5: Bake 40 minutes in the preheated oven.

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