Recipe - Mardi Gras Rice

1 One half cup Chopped onion
1 cup Converted rice
4 tablespoon Butter or margarine
2 One half cup Chicken stock or bouillon
1 tablespoon Cooking oil
One half cup Diced raw pork
One half cup Diced raw veal
1 Clove garlic; crushed
One half teaspoon Salt
One fourth teaspoon Black pepper
1 tablespoon Chopped pimento
1 Hard cooked egg
2 tablespoon Parmesan cheese; grated
6 Stuffed green olives; cut or sliced up
One fourth cup Chopped walnuts or pecans
1 tablespoon Raisins
1 tablespoon Parsley

Saut‚ One half 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.