Diva Tasting: Pork and Wild Rice Casserole…

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.


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