30
Jan
15

Rice and pork casserole with diced eggplant

Rice casserole
Basically a baked rice casserole with vegetables, eggplant, onion, carrots, greens and pork neck.

Rice , one cup
Water, 2 cups, with a bit of beef broth instant beef broth. Season with ancho pepper flakes.
Slightly cook rice in a frypan over medium heat till light brown.
Remove to a 2 quart casserole.
Sauté additional veggies , onion and carrot in butter.
Turn into casserole with rice.
Brown pork neck bones in a bit of oil, set aside. Of course, season with salt and pepper.
Deglaze pan with wine scrape brown bits, and add to casserole.
Briefly sauté greens and add to casserole .
Add diced eggplant, previously peeled, sliced, salted and rinsed.
Mix all the additions with the rice in the casserole, it may be necessary to place ingredients in a bowl to mix them properly and return to casserole.
Nestle the pork necks in the rice, cover with foil and bake at 350 degrees for 35 minutes.
Check to see rice is cooked , water is absorbed.

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 Didn’t take any pictures of the finished dish.  Just as a note you could probably cook this stovetop a paella. 


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