Wild Rice And Pork Loaf Recipes

PORK AND WILD RICE SALAD

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.

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

WILD RICE MEAT LOAF

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.

WILD RICE-STUFFED PORK LOIN

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.

WILD RICE AND PORK LOAF

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.

WILD RICE MEATLOAF

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.