I serve this Creamy Pork Chop Casserole with green beans. ( Don’t you just love all the beautiful color in this wild rice? It even looks like Fall! ) Once rinsed place rice in the bottom of a greased casserole dish. How To Make Wild Rice and Pork Chop Casseroleīegin by rinsing the wild rice in a fine mesh colander. 1 (10.75 ounce) can condensed cream of mushroom soup.1 Tablespoon chicken bouillon granules, or two crushed chicken bouillon cubes.1 (8 oz.) can mushrooms, or 1 ½ cup of fresh mushrooms – I prefer using fresh.1¾ cups of water – you can substitute chicken broth for water.1 cup uncooked wild rice, rinsed – you can use a comb whole grain rice.2 Tablespoons Olive oil – you can use vegetable oil as well.Salt and pepper to taste – about 1/2 teaspoon each.I’ve done a little tweaking to make it even better! This is comfort food at its best and a perfect “Fall” Pork Family Casserole. Maybe because it’s cold there and this is such a warm comfy dish?! Anywho…dontcha know… (that’s as Minnesota as I get folks!) I made this dish exactly as called for in the recipe. I’m not sure how this recipe comes by its name? The wild rice portion of this recipe would make a wonderful side dish by itself! It’s rich, creamy, and totally addictive.Ī little 411. One of those “stick to your ribs” comfort kind of meals. This recipe comes together in a matter of minutes, and is super easy to make! Lastly, I love that this is a “hearty” dish. I think the nutty, rich flavor of the wild rice is perfect pairing with pork chops! I love that it is made with wild rice and not long grain, although I love both. I was instantly crazy about it and my kids loved it! (An even bigger bonus!) Several years ago I stumbled upon this recipe at.
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