Pork and Wild Rice Casserole
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
2 (8 Ounce) Can Sliced Mushrooms, Drained, Liquid Reserved
1 Cup Slivered Almonds
1 (2 Ounce) Jar Diced Pimento
¼ Cup Chopped Fresh Flat Leaf Parsley
Kosher Salt And Ground Black Pepper To Taste
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 9×13 inch casserole dish.
Step 5 Bake 40 minutes in the preheated oven.