Neckbone & Rice Casserole

• 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

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.

pork necks, beef stock, molasses, basmati rice, onion flakes, onion, celery

Taken from www.food.com/recipe/neckbone-rice-casserole-96337 (may not work)