Neckbone & Rice Casserole

1. 1

   Preheat oven to 350f.

2. 2

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

3. 3

   Remove with slotted spoon and drain on a paper towel.

4. 4

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

5. 5

   Add molasses to liquid, mix well.

6. 6

   Butter a casserole dish, add rice.

7. 7

   Mix the Onion, onion powder, and celery seeds.

8. 8

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

9. 9

   Arrange neckbones on the rice.

10. 10

    Sprinkle remainder of the onion mix over neckbones.

11. 11

    Add the stock, molasses, and drippings mixture.

12. 12

    Cover, bake for 1 hour.

13. 13

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

14. 14

    A WORD OF CAUTION!

15. 15

    Don't try eating this while using paper napkins.

16. 16

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

* Per serving · 4 servings · Values may vary.

No additional tips available.