Pork and Wild Rice Casserole
	2 cups    wild and white rice mix   1 kg    pork fillet   3 Tbs    oil   1 tsp    salt   .5 tsp    black pepper   1 dash    cayenne pepper   .75 cups    celery, chopped   .75 cups    onion, chopped   .5 cups    capsicum, chopped   1 Tbs    garlic, minced   250 g    mushrooms, sliced   2 tsp    beef stock powder   .25 cups    water   2/3 cups    heavy cream     1 Preheat oven to 180°C. Grease 9x13 pan. Cook rice according to directions. 2 In heavy skillet, heat oil and brown pork pieces well and remove. 3 Add all vegetables to pan and sauté about 5 minutes. 4 Add beef stock powder with water and simmer 5-10 minutes or until soft. 5 Spread rice in pan and spread vegetables over rice. Place pork on top. Cool and freeze. 6 Defrost well before pouring cream around edges. 7 Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more.   Servings: 6 Preparation time: 30 minutes Cooking time: 1 hour and 30 minutes Ready in: 2 hours   Copyright © 2006, The Gourmet Saint