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Mardi Gras Rice

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


Sauté 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). Sauté 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.



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