Wild Rice And Pork Loaf Recipes

Steps:

• Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness., Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings. , Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. , Firmly press into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly.

Steps:

• Preheat the oven to 400 degrees F. Bring a pot of water to a boil, add the rice and cook until tender, 15 to 20 minutes. Drain; rinse under cold water.
• Meanwhile, toss the carrots with the cinnamon, 1 tablespoon vinegar, and salt and pepper to taste in a bowl. Sprinkle the pork with 1/4 teaspoon each salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and brown all over, 5 minutes. Add the carrots and cook 2 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150 degrees F, 8 to 10 minutes. Transfer the pork to a cutting board.
• Whisk the yogurt, pecans, garlic, the remaining 1 tablespoon vinegar, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a large bowl. Stir in the roasted carrots and pan drippings. Add the greens, dried cranberries and rice and toss. Season with salt and pepper and divide among plates. Slice the pork and add to the salads.

Steps:

• Heat oven to 350 degrees.
• Combine all ingredients and mix well.
• Press mixture evenly into a loaf pan.
• Bake uncovered 1 to 1 ¼ hours.
• Let stand 5 to 10 minutes before serving.

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
• 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
• 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
• 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.

Steps:

• cook wild rice according to package directions, so that you yield 1°C Saute pork and onions in oil in a large dutch oven over medium heat for about 5 minutes, until onions get transparent and pork is lightly brown.
• Stir in everything else, except parsley.
• Simmer for 20-25 minutes.
• Serve steaming hot with parsley sprinkled on top.

Steps:

• To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Steps:

• Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed.
• While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices.
• Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well.
• Put mixture into a greased loaf pan.
• Bake at 350 for 30 minutes covered and 15 minutes uncovered.
• Serve with Cashew Gravy.

Steps:

• Combine all the ingredients in a large bowl; mix well.
• Firmly press into a greased 9 x 5 x 3-inch loaf pan.
• Bake uncovered at 350°F for 70 minutes. Cover with foil during the last 15 minutes if you think the top is browning too quickly.