Mardi gras rice

Yield: 8 Servings

Measure Ingredient
1½ cup Chopped onion
1 cup Converted rice
4 tablespoons Butter or margarine
2½ cup Chicken stock or bouillon
1 tablespoon Cooking oil
½ cup Diced raw pork
½ cup Diced raw veal
1 \N Clove garlic; crushed
½ teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Chopped pimento
1 \N Hard cooked egg
2 tablespoons Parmesan cheese; grated
6 \N Stuffed green olives; sliced
¼ cup Chopped walnuts or pecans
1 tablespoon Raisins
1 tablespoon Parsley

Saut‚ ½ 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, .

Similar recipes