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, .