Wild Rice And Spare Ribs Casserole Recipes

WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse the brown and wild rice; pour into a 2-quart casserole dish. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. Stir in garlic powder, onion powder, vegetable bouillon and margarine. Mix well, pour water over mixture, and cover.
• Bake in preheated oven for 30 minutes; check at this point to see if more water needs to be added. Bake for to 30 to 50 minutes more, or until rice is cooked. Stir well before serving and season with salt and pepper.

DAD'S RIBS 'N RICE

Steps:

• 1. Preheat fry pan to 350. Brown ribs in oil until golden.
• 2. Reduce heat to 212 degrees. Combine all other ingredients and pour over ribs.
• 3. Cover and braise 1 1/2 hours or until tender and ribs are glazed. Serve with rice.

WILD RICE CASSEROLE

Steps:

• Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
• Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
• If when tender, any liquid remains, drain it.
• Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
• Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
• Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
• Garnish with toasted almonds before serving.

WILD RICE CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

ITALIAN RIBS AND RICE

Steps:

• In a Dutch oven, brown ribs in oil over medium-high heat. Cover and cook over low heat for 1-1/4 hours, turning occasionally. Remove ribs and set aside; drain. , In the same pan, bring tomatoes and water to a boil. Stir in the rice, green pepper, garlic, sugar, 1 teaspoon salt and Italian seasoning. Place ribs over rice; sprinkle with remaining salt. Cover and cook on low for 30 minutes or until rice and meat are tender.

SPARERIB CASSEROLE

Steps:

• Sprinkle ribs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown ribs in 3 tablespoons oil in batches. Place ribs on a rack in shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in remaining oil until tender. Stir in the flour, parsley, and remaining salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with paprika. Bake 5-10 minutes longer or until ribs are tender and potatoes are heated through.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Start by cooking rice according to package directions.
• In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, all seasonings, and 1 cup shredded cheddar cheese. Add this to a casserole dish.
• Top with remaining 1/2 cup of cheese and bake for 15-20 minutes. Serve and enjoy.Optional: Top with fresh diced parsley for garnish.

WILD RICE AND SPARE RIBS CASSEROLE?

Steps:

• 1. Place wild rice and water in a pot and bring to a boil.Reduce heat to low,cover and cook 45 minutes.
• 2. Preheat oven to 350 degrees F.
• 3. Place bacon in a large skillet over medium-low heat and cook until evenly brown.Drain,crumble and set aside.
• 4. Add 2 tablespoons maragrine in a same skillet with bacon drippings and place boneless spareribs in the skillet,saute for 5 minutes,season with red pepper flakes,garlic powder and black pepper.Remove from the skillet,transfer into a plate and set aside.
• 5. Reduce skillet heat to medium and add 2 tablespoons margarine.Stir in onions and mushrooms,and cook until tender;set aside.
• 6. In a large saucepan,mix flour and remaining margarine until smooth.In a medium bowl,combine half and half,cream cheese and reserved jalapeno liquid,mix well.
• 7. Pour into the saucepan and cook until thickened.Stir in soup and parmesan cheese.
• 8. Mix in 6 cups cooked rice,cooked bacon,sauteed spareribs,jalapeno slices,almonds,onions and mushrooms.Transfer to a 9x13 inch casserole dish.
• 9. Bake for 40 minutes in the preheated oven.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°F/180°C.
• Warm the olive oil or butter in a large, oven safe pan or skillet. When the oil is hot, add the onion and cook 4-5 minutes.
• While the onion is cooking, prep the veggies. Roughly chop the carrots and celery then add them to a food processor and pulse everything together into a course, crumbly mixture. Depending on the size of your processor you may need to do this in a couple of batches. Once chopped, remove the carrots and celery from the processor then add the mushrooms and pulse until finely chopped.
• Add the ground up veggies to the skillet and continue cooking another 5-6 minutes.
• Stir in wild rice, parsley and thyme. Add the chicken pieces to the skillet then pour in the chicken stock and wine. Gently stir everything together.
• Cover with a fitted lid or foil then place in the middle of the oven and bake for 40 minutes. While the casserole is baking prep the breadcrumbs.
• To make the breadcrumbs: Tear your pieces of bread into bite-sized pieces then toss in the food processor. Pulse until your bread has broken up into smaller crumbs and pieces.
• Warm a medium sized skillet over a medium heat with butter or oil. Pour the ground up bread crumbs into the skillet and cook for 2-3 minutes stirring frequently. The breadcrumbs should be golden and crispy. Set aside to cool.
• After 40 minutes, remove the casserole from the oven along with the lid. Gently fluff up the rice by stirring the casserole. Sprinkle the grated cheese over the top of the rice (if using) followed by the toasted bread crumbs.
• Return the uncovered dish to the oven and bake another 15-20 minutes. Taste and season with additional salt and pepper if needed and serve with fresh parsley and enjoy.