Instructions: Saute 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). Saute 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.