| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Rice | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chopped onion |
| 1 | c | Converted rice |
| 4 | tb | Butter or margarine |
| 2 1/2 | c | Chicken stock or bouillon |
| 1 | tb | Cooking oil |
| 1/2 | c | Diced raw pork |
| 1/2 | c | Diced raw veal |
| 1 | Clove garlic; crushed | |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | tb | Chopped pimento |
| 1 | Hard cooked egg | |
| 2 | tb | Parmesan cheese; grated |
| 6 | Stuffed green olives; sliced | |
| 1/4 | c | Chopped walnuts or pecans |
| 1 | tb | Raisins |
| 1 | tb | Parsley |
INSTRUCTIONS
Saut. 1/2 cup onion and rice in 2 tablespoons margarine or butter; add stock or bouillon. Bring to a boil. Simmer until liquid is all absorbed (about 25 minutes). Saut. pork and veal. Add 1 cup onion and garlic and continue sauteing, but do not brown. Combine with cooked rice. Stir in salt, pepper, pimento, eggs, cheese, olives, walnuts, raisins and remaining 2 tablespoons margarine or butter. Sprinkle with chopped parsley. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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