| 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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