- 2 cups uncooked wild rice
- 6 cups water
- 6 slices bacon
- 4 pounds ground pork
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup flour
- 3 1/2 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
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake 40 minutes in the preheated oven.
04/23/2018
recipepes.com
Pork and Wild Rice Casserole, recipe
PT15M
PT1H
5
455 calories
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