Saute' 4 cups of cooked brown rice in 1 1/2 tablespoons of vegetable oil for a few minutes.
Add 1/4 cup of chopped onions, 1/4 cup of diced ham and 1/4 cup of cooked, chpped mushroms.
Continue cooking for a few minutes.
1 1/2 steamed rice 1/2 medium-sized cabbage, finely chopped 1/2 teaspoon chopped parsley 1/2 cup veal or chicken stock |
2 cups hot cooked rice 1/2 cup fresh tomatoes 1/2 cup diced, cooked chicken Veal of chicken stock highly seasoned Cayenne |
Cook 5 minutes and season highly with Cayenne.
2 cups hot cooked rice 1/2 cup fresh tomatoes 1/2 cup diced, cooked lamb Veal or chicken stock highly seasoned Cayenne |
2 cups finely shopped cooked lamb or mutton 2 cups cooked brown rice Cayenne Onion juice Lemon juice 1/4 cup cracker crumbs 1 egg, slightly beaten Hot water or stock to moisten |
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