Name: Mardi Gras Rice
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

Reformed interpreters generally must speak (in so many words) of the fulfillment of the ceremonial law, the cancellation/abrogation of the civil law, and the continuance of the moral law. But all this is confusing and completely unnecessary if the whole of the law may be viewed as taken up into Christ and given His new and authoritative interpretation. With this, then, “every detail” of the law (of Moses!) may be observed by the New Covenant believer in precisely the same way: namely, in the way it comes to him from the hands of Christ.

Fred Zaspel

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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