This recipe is a delicious use of wild rice. Just be sure to season your ground pork if you don't buy it preseasoned (usually labeled as pork sausage). Fresh Italian sausage can also be used, just cut open the casing. Works great prepared a day ahead and re-heated for 20 minutes at serving time.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.

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  • 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.

Nutrition Facts

598 calories; protein 35.1g; carbohydrates 27.5g; fat 38.9g; cholesterol 146.2mg; sodium 663.1mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2008
I made this and shared it with some coworkers and it was a huge success! I used about 2 pounds bulk Italian sausage and about 1 1/2 pounds lean ground beef. My daughter didn't think it looked too good but tried it anyway and went back for more! I will definitely be making this again. Read More
(24)

Most helpful critical review

Rating: 3 stars
11/02/2007
THis was ok - I used breakfast sausage in it but Im wondering if it would be better with Italian Sausage - is that what I was supposed to use?? Read More
(3)
23 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/05/2008
I made this and shared it with some coworkers and it was a huge success! I used about 2 pounds bulk Italian sausage and about 1 1/2 pounds lean ground beef. My daughter didn't think it looked too good but tried it anyway and went back for more! I will definitely be making this again. Read More
(24)
Rating: 4 stars
06/02/2008
As written this casserole makes a lot! At 2-3 times a day, this pretty much lasted me all week. But it's good. I used regular ground pork. Would have been even better if I had preseasoned it as suggested. Italian sausage would have been amazing. Read More
(14)
Rating: 5 stars
09/10/2007
My husband and I really enjoyed this. Next time I'll use it as a stuffing for Cornish game hen and add some dried cranberrys to it. Read More
(12)
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Rating: 5 stars
11/18/2013
My husband loves this dish. This dish freezes well too. I made a few edits, changes and additions. No bacon. About 1 pound ground seasoned pork is fine (add italian seasoning to pork and mix if not seasoned). Use about 3-4 chopped celerly and 3-4 chopped carrots, use fresh mushrooms, add a cup or more of chopped broccoli, a tablespoon or so of minced garlic, only about a cup and a half of half & half, I don't add the almonds (though they probably go well) or the diced pimentos (don't have those usually). To give it a kick I add some white pepper. Yummy! Read More
(11)
Rating: 4 stars
05/30/2012
Made it out together with some other recipes. And it's worth it! Love how this dish comes up to that my family loved! Glad to try it out.;) Will make it again for sure. Read More
(9)
Rating: 4 stars
11/12/2012
Since I'm a vegetarian, we omitted the meat in this and also added some Italian seasonings to make up for the flavor. The boyfriend and I found that some of the recipe was vague, particularly the direction about adding the flour to the "remaining butter" which was quite hard and ended up with me straining out the lumps of flour. It might be better to just add the flour after you put in the half and half while stirring, but that is just something we ran into. It was super delicious. We served it with mashed parsnips and cornbread. Read More
(7)
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Rating: 4 stars
12/24/2015
This recipe is soo delicious. It has become my go to for holidays and work events. Everyone loves it and i NEVER have any leftovers. I wouldn't change anything about the recipe. Read More
(5)
Rating: 5 stars
05/13/2015
I usually give some leftovers to my elderly neighbour...today my family asked me not to...fortunately there was plenty left for tomorrow and my neighbour loved it. I did sub the pork for grilled chicken it's what I had 4 cups of chicken broth not 6 of water 3 cups of whole milk and 1 of sour cream not 1/2 & 1/2 again it's what I had. I also made homemade mushroom soup (doesn't take that long to make) and fresh mushrooms instead of canned. Slightly healthier but equally delicious! I also added 3/4 cup dry white wine. Read More
(5)
Rating: 5 stars
03/16/2015
Excellent recipe. Used regular mushrooms and sautéed them with the onions and celery. Added chicken broth to the half-half. Used ground pork and did my own seasonings with salt pepper garlic powder. Freezes well!! Read More
(5)
Rating: 3 stars
11/02/2007
THis was ok - I used breakfast sausage in it but Im wondering if it would be better with Italian Sausage - is that what I was supposed to use?? Read More
(3)
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