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Ostrich and Rice Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jarandhel Dreamsinger

Ingredients

  • 2 Cups Jasmine Rice uncooked
  • 4 cups water
  • 1 heaping tablespoon butter
  • 1 small can 10 3/4 ounces campbells condensed cream of broccoli soup
  • 1 small can 10 3/4 ounces campbells condensed cream of potato soup
  • 8 ounces ground ostrich meat available at Wholefoods
  • Shredded Mozerella cheese amount will vary to taste

Spices (amount varies to taste)

  • salt
  • pepper
  • sumac
  • McCormick Hot Mexican Style Chili Powder
  • Best Chef Specialty Cajun Seasoning
  • Simply Organic Grilling Seasons Chicken Seasoning

Instructions

  1. Place water in large saucepan or pot. Place on high heat and bring to a boil.
  2. Add rice and butter. Simmer for 20 minutes, stirring frequently to prevent rice from sticking, till rice is fluffy and water has been absorbed.
  3. While rice is cooking, prepare the meat to taste. I chose to go the easy route and defrost it by microwaving, slice it into bite-sized chunks, and then cook it the rest of the way by microwaving. Cooking it in a skillet or by other means is also perfectly acceptable, but the meat must be fully cooked in this step.
  4. Place rice in a large microwave-safe container. Stir meat and condensed soups into rice. Add spices to taste and stir till the mixture appears uniform. Microwave for between two and four minutes, to help heat the soup and make sure that the rice has remained warm while the meat is being prepared. Slight cooking at this stage also seems to help disperse the taste of the spices throughout the dish.
  5. Take the cheese and stir it into the rice. The heat from the rice will melt the cheese, no further microwaving is necessary for this stage. You may also optionally further top the dish with large slices of cheese and allow them to melt somewhat before serving… microwaving for a minute or so may be necessary for this.