Rating: 4.5 stars
27 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

This recipe is a delicious use of wild rice. Just be sure to season your ground pork if you don't buy it pre-seasoned (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.

Recipe Summary

cook:
1 hr
total:
1 hr 15 mins
prep:
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.

Editor's Note:

Please note the differences in ingredient amounts and yield, as well as the use of Italian sausage instead of plain ground pork when using the magazine version of this recipe. 

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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