Wild Pecan Rice and Cornbread Dressing

Note from Cheri: This recipe was given to us by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana, the country's oldest operating rice mill. The recipe uses Konriko's unique aromatic Wild Pecan Rice. If you think rice is rice, and there's not much difference from one variety to the next, you should rethink that philosophy. While there are no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly nutty pecan flavor. As it retains 90% of the bran, this tasty brown rice is a healthier alternative to white rice. We loved it so much, I now return from trips to the South laden with heavy suitcases packed with rice. No other variety I have tried comes close to the wonderful nutty flavor and delightfully al dente texture of Konriko's Wild Pecan Rice (yes they are the exclusive producers of this unique and flavorful rice). Click here to learn more about America's oldest operating rice mill, Konriko products, and more great Cajun rice dish recipes.

1 box (7-ounce) box Konriko Wild Pecan® aromatic rice (about 1 cup) 3/4 pound ground pork 3 teaspoons Creole Seasoning, divided 1/2 cup butter or margarine (1 stick) 3 cups chopped onion 2 cups chopped celery 3/4 cup chopped green pepper 2 large cloves garlic, minced 1/4 cup chopped green onion tops 2 tablespoons chopped parsley 1 teaspoon dried thyme leaves, crushed 3 cups crumbled cornbread 2 eggs, beaten about 1 cup chicken stock

Makes 10 Servings Cook rice according to package directions, omitting butter. Crumble pork in a large skillet over medium-high heat and sprinkle with 1 teaspoon Creole seasoning. Cook until browned, about 5 minutes, stirring often. Remove pork from skillet, discarding pan drippings. Melt butter in skillet and add onion, celery, green pepper and garlic; cook 6 to 8 minutes or until tender, stirring often. Remove from heat and stir in green onion, parsley and thyme. Combine rice and cornbread in a large bowl; add cooked pork, vegetable mixture, and remaining 2 teaspoons Creole seasoning and mix well. Stir in eggs and just enough stock to moisten mixture. Spoon into a shallow 2-quart casserole; bake in a 350°F oven for 30 minutes or until heated through and browned on top. Nutritional Data Per serving: 424 calories, 23 g total fat (11 g sat. fat), 128 mg cholesterol, 619 mg sodium, 39 g carbohydrates, 4 g fiber, and 15 g protein.