Sunday, April 22, 2007

Best Leftovers Ever

This recipe is one that my stepmother used to make when I was in high school in rural, northern Minnesota (wild rice country, don'tcha know). We always ended up with extra portions, which was just fine, because the leftovers, whether frozen or refrigerated, made an excellent meal to come home to after a shift at my after-school job. Almost every time, the meat came out juicy and tender, the rice fluffy, and all the flavors gloriously intermingled. Even a bachelor with slender cooking experience can pull this dish off, though I think it isn't as well-known as it deserves to be. I give you:

WILD RICE WITH...[insert name of white meat]
  1. Wash 1 cup uncooked wild rice.
  2. Grease a 9"x13" pan and cover with wild rice.
  3. Add 1-1/2 cups water and 4 undrained 4-oz. cans mushrooms.
  4. Spoon 1 can cream of mushroom soup on top.
  5. Sprinkle onion powder and garlic powder over all.
  6. Brown 6 pork chops (or boneless, skinless breasts of chicken or turkey), seasoned with salt and pepper.
  7. Place meat on top of rice mixture.
  8. Cover pan with aluminum foil and seal edges carefully.
  9. Bake at 350 F for 1-1/2 to 2 hours.
  10. Let it cool for a bit before serving.

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