WILD RICE AND SPARE RIBS CASSEROLE?

Wild Rice and Spare Ribs Casserole? image

Provided by raymond spencer

Time 1h15m

Number Of Ingredients 17

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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

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.