Wild Rice And Spare Ribs Casserole Recipes

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WILD RICE CASSEROLE RECIPE BY TASTY

Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12



Wild Rice Casserole Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
  • Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
  • Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
  • Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
  • Top with the parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams

4 tablespoons unsalted butter, plus more for greasing
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
¼ cup all purpose flour
2 cups chicken stock
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded chicken, cooked
4 cups wild rice medley, cooked
¼ cup fresh parsley, roughly chopped

STICKY SPARE RIBS CASSEROLE

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

Provided by Magdalena Wszelaki

Categories     HarperCollins     HarperCollins     Pork Rib     Pork     Dinner     Molasses     Spice     Cabbage     Dried Fruit     Apple

Yield 4 servings

Number Of Ingredients 14



Sticky Spare Ribs Casserole image

Steps:

  • Preheat the oven to 400°F.
  • In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
  • Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
  • In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
  • Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
  • Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
  • Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

2 tablespoons Dijon mustard
2 tablespoons blackstrap molasses
1 1/2 tablespoons Chinese five-spice powder
1 teaspoon smoked salt or sea salt
2 1/2-3 pounds pork spare ribs rack
1 small head of red cabbage (about 2 pounds), shredded
2 unpeeled Fuji apples, cut into 1/2-inch cubes
6-8 green onions, diced
1/4 cup dried unsweetened cherries (optional)
1/4 cup apple cider vinegar
1/4 cup ghee or lard, melted
1/2 tablespoon sea salt
Special Equipment:
6-quart Dutch oven or a large casserole with lid

WILD RICE CASSEROLE II

Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles

Time 1h30m

Yield 8

Number Of Ingredients 7



Wild Rice Casserole II image

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.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g

2 (14.5 ounce) cans chicken broth
1 cup uncooked wild rice
½ cup water chestnuts, sliced
¼ cup butter
1 teaspoon salt
½ pound fresh mushrooms, sliced
½ cup onion, chopped

WILD RICE AND SPARE RIBS CASSEROLE?

i create this new rice casserole recipe,you can use leftover pork spareribs(without the bones).

Provided by raymond spencer

Categories     Casseroles

Time 1h15m

Number Of Ingredients 17



Wild Rice and Spare Ribs Casserole? image

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.

2 c uncooked wild rice
6 c water
6 bacon strips
6 Tbsp margarine,divided
17 leftover pork spareribs,removed the bones
3 tsp red pepper flakes
1 tsp garlic powder
1 tsp black pepper
1 red onion,chopped
1 c sliced white mushrooms
1/2 c all purpose flour
3 1/2 c half and half
2 pkg cream cheese,softened
1 (18 ounce) can cream of mushroom soup
3/4 c shredded parmesan cheese
1 (2 ounce) jar jalapeno slices,liquid reserved
1 c chopped almonds

SPARERIB CASSEROLE

This is an old Southern recipe my mother passed on to me many, many years ago. It's especially good for a Saturday night supper.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11



Sparerib Casserole image

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.

Nutrition Facts : Calories 884 calories, Fat 58g fat (20g saturated fat), Cholesterol 188mg cholesterol, Sodium 982mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 4g fiber), Protein 48g protein.

4 to 5 pounds pork spareribs, cut into individual ribs
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
5 tablespoons canola oil, divided
6 cups cubed potatoes
1 medium onion, sliced
2 garlic cloves, minced
4 teaspoons all-purpose flour
2 tablespoons dried parsley flakes
1 can (12 ounces) evaporated milk
1/8 teaspoon paprika

ITALIAN RIBS AND RICE

With meat, vegetables and rice, here's a dish that can be a whole meal by itself. It'll satisfy the hunger of anyone at your table.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 10



Italian Ribs and Rice image

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.

Nutrition Facts : Calories 393 calories, Fat 16g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 939mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

3 pounds country-style pork ribs
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup uncooked long grain rice
1 small green pepper, thinly sliced
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons salt, divided
1/2 teaspoon Italian seasoning

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