Recipes Pork and Wild Rice Casserole 4.3 (28) 20 Reviews 3 Photos This recipe is a delicious use of wild rice. Just be sure to season your ground pork if you don't buy it pre-seasoned (usually labeled as pork sausage). Fresh Italian sausage can also be used, just cut open the casing. Works great prepared a day ahead and re-heated for 20 minutes at serving time. Submitted by kathleen Updated on January 25, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups uncooked wild rice 6 cups water 6 slices bacon 4 pounds ground pork 2 tablespoons butter 1 medium onion, chopped ½ cup celery, chopped ½ cup flour 3 ½ cups half and half 1 (18 ounce) can ready-to-serve cream of mushroom soup 1 (8 ounce) can sliced mushrooms, drained, liquid reserved 1 cup slivered almonds 1 (2 ounce) jar diced pimento ¼ cup chopped fresh parsley salt and ground black pepper to taste Directions Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside. Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish. Bake 40 minutes in the preheated oven. Editor's Note: Please note the differences in ingredient amounts and yield, as well as the use of Italian sausage instead of plain ground pork when using the magazine version of this recipe. I Made It Print 37 home cooks made it! Nutrition Facts (per serving) 598 Calories 39g Fat 28g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 598 % Daily Value * Total Fat 39g 50% Saturated Fat 14g 68% Cholesterol 146mg 49% Sodium 663mg 29% Total Carbohydrate 28g 10% Dietary Fiber 4g 13% Total Sugars 2g Protein 35g 70% Vitamin C 10mg 11% Calcium 132mg 10% Iron 3mg 18% Potassium 685mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.