Wild Rice And Spare Ribs Casserole Recipes

Steps:

• Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
• Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
• Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
• Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
• Preheat the oven to 375 degrees F.
• Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
• Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
• Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.

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.

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.

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.

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.

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.