Neckbone & Rice Casserole

Name: Neckbone & Rice Casserole
Ingredients: 4 -5 lbs pork necks, you might have to go to a real butcher shop to find neckbones or a mexican mercado (market); 2 1/2 cups beef stock or 2 1/2 cups chicken stock (If you use factory made, watch the salt); 1/2 teaspoon molasses; 1 cup basmati rice, sorted and washed; 1/2 cup dried onion flakes; 1/8 cup onion powder (NOT ONION SALT); 1/2 teaspoon celery seed

7 ingredients

16 steps

Ingredients

4 -5 lbs pork necks, you might have to go to a real butcher shop to find neckbones or a mexican mercado (market)
2 1/2 cups beef stock or 2 1/2 cups chicken stock (If you use factory made, watch the salt)
1/2 teaspoon molasses
1 cup basmati rice, sorted and washed
1/2 cup dried onion flakes
1/8 cup onion powder (NOT ONION SALT)
1/2 teaspoon celery seed

Directions

1

Preheat oven to 350f.
2

Brown neckbones in a heavy skillet or dutch oven, cast iron works best.
3

Remove with slotted spoon and drain on a paper towel.
4

Add stock to the pan, bring to a boil, scrape and deglaze.
5

Add molasses to liquid, mix well.
6

Butter a casserole dish, add rice.
7

Mix the Onion, onion powder, and celery seeds.
8

sprinkle 1/2 of the onion mix on the rice.
9

Arrange neckbones on the rice.
10

Sprinkle remainder of the onion mix over neckbones.
11

Add the stock, molasses, and drippings mixture.
12

Cover, bake for 1 hour.
13

Serve with a loose leaf lettuce salad dressed with nice Balsamic vinaigrette and some Merlot.
14

A WORD OF CAUTION!
15

Don't try eating this while using paper napkins.
16

You'll need at least one large cloth napkin per person, two for any one with a beard.