Recipe by Starbuck
"This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole."
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salt and pepper to taste
uncooked wild rice
1 1/2 cups
1 (8 ounce) can
chicken bouillon granules
1 (10.75 ounce) can
condensed cream of mushroom soup
I've made a few changes to the recipe and everyone loves it! I use 1 box of Uncle Ben's wild rice with the seasonings, in place of the rice and chicken bouillon, and increase the water to 2 cups. You'll have to fight for the leftovers, if there are any.
3 stars as is. The rice burnt a little being on the bottom of the pan. It was tasty overall, but the long grain wild rice hurts your teeth when it isn't cooked! I will try again with pilaf, and I'll mix the rice into the mushroom soup. Recipe called for 1 regular can of mushroom soup. I used a family sized can because we like the creamy texture it lends the rice. Good, quick, homemade comfort food - but like any recipe, needs to be made again to perfect!
These are the best pork chops we've had in a while. I didn't use the chicken bouillon b/c I used the seasonings that came with the rice and mixed it with the water. I then poured a can of cream of mushroom soup over the rice and cooked it for 30 minutes before adding the chops since they were not very thick. I covered the chops with another can of soup and cooked them for an hour. They were soooooo tender and moist. Loved, loved, loved them!!!!
We all enjoyed this one. However, for future uses, I am going to use a can of the pre-cooked wild rice and reduce the water used to 1 cup. My chops were done long before the rice was and rather than overcook the meat, we ate it with the rice slightly undercooked. The canned rice will prevent this and the "sauce" was a tad too thin. I'm hoping that next time, it will be much creamier. Overall, great home-cooked meal.
My picky husband actually went back for seconds! Unfortunately none of the stores around here carry wild rice so I used a wild rice and long grain rice blend. I used fresh mushrooms that I sauteed with some minced garlic. I mixed the water, soup, mushrooms, and the seasoning packet from the rice togather and let that sit while I browned the chops. I baked it covered for an hour, and then uncovered for 30 minutes. The chops were fork tender, and the rice was creamy.
Very easy to put together - minimal amount of time required, and pretty good overall. The amount of water asked for in the recipe is excessive, and I ended up with a soup with pork chops on top. If I make it again, I will definitely use only about 1 C of water or less.
I scaled this down slightly to serve two, using th4e full amount of mushrooms, soup and bouillion, one cup of water, and six ounces of rice. Cooked for an hour and a half, the consistency was perfect. This was incredibly easy and yet would be great for company. My Minnesota native husband loved it.
I've always had a rough time making pork chops. Tonight I figured out why. I had 3 chops that were thick cut and 3 that were thin. The thick were dry and not very good, but the thin cut chops turned out great! So...I recommend buying thin cut pork chops for the best results.
* Percent Daily Values are based on a 2,000 calorie diet.
Minnesota Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 129
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