Pork And Wild Rice Casserole Food

MINNESOTA PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
• Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

PORK AND WILD RICE CASSEROLE

Steps:

• 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.

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Place flour in a shallow dish; add pork chops and turn to coat completely. In a large skillet over medium heat, heat oil. Brown pork chops 5 to 6 minutes per side. Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over mixture and cover with aluminum foil. Bake 1 hour, or until no pink remains in pork.

ALL-IN-ONE SPICY PORK AND RICE

Steps:

• Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over a medium-high heat for 3 minutes until they're softened and lightly browned, stirring regularly. Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.

COUNTRY PORK CHOP AND RICE BAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
• Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
• Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don't like a strong onion flavor or if you don't want the chops too salty, use just a portion of the seasoning (not the whole packet).
• Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.

WILD RICE AND PORK SAUSAGE CASSEROLE

Steps:

• Cook rice according to pkg. directions.
• Fry pork sausage, crumbled, drain off fat.
• Saute onions.
• Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
• Mix in cooked rice and chicken broth.
• Bake at 350 for 40 to 45 minutes.

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
• 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
• 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
• 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.

PORK, RICE, AND CELERY CASSEROLE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a shallow 2-quart casserole dish .
• Cut the pork into small cubes. If you are using leftover pork, dice it and set it aside.
• Heat the vegetable oil in a large skillet over medium heat.
• Cook the raw cubed pork, stirring frequently, until browned.
• Add the chopped onion and celery to the pork, and continue cooking until the onion is golden. If using leftover diced pork , add it at this point and continue cooking for about 4 to 6 minutes or until the pork is lightly browned.
• Add the remaining ingredients-cooked rice, cream of chicken soup, and soy sauce-and mix to blend thoroughly.
• Spoon the pork, rice, and vegetable mixture into the prepared casserole dish.
• Cover the baking dish tightly with foil and bake in the preheated oven for about 30 to 40 minutes, or until hot and bubbling. Enjoy!

PORK CHOPS WITH WILD RICE

Steps:

• Combine rice and water in 2-1/2 quart casserole. Salt and pepper pork chops to taste. Arrange on top of rice mixture. Bake covered 1 hour at 350 degrees F. Combine soup and milk. When casserole is done, pour soup mixture over casserole. Return to oven, uncovered, and bake until soup is bubbly.