Mardi gras rice
8 Servings
Ingredients
| Quantity | 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 | Clove garlic; crushed | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Chopped pimento |
| 1 | Hard cooked egg | |
| 2 | tablespoons | Parmesan cheese; grated |
| 6 | Stuffed green olives; sliced | |
| ¼ | cup | Chopped walnuts or pecans |
| 1 | tablespoon | Raisins |
| 1 | tablespoon | Parsley |
Directions
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, .