 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Pulled from mom's files, served with a curried chicken on the side. Not quite authentic Burmese but as kids we liked the name and would gobble it up. Ingredients:
3 cops of cooked white rice (your favorite method) |
1 cup of flaked coconut |
8 ounces of sliced fresh mushrooms |
1/4 cup of butter |
1 cup of raisins |
1 medium onion, thinly sliced |
6 oz of blanched almonds |
2 egg yolks, hard cooked (put the extra whites in your tuna fish) |
Directions:
1. Fix rice per package instructions cool and reserve.
2. I usually cook my rice with chicken stock and generous amounts of pepper.
3. Combine rice and coconut.
4. Saute mushrooms in butter until they release their liquid.
5. Add raisins and cook until they puff.
6. Add sliced onions and cook until tender.
7. Push to one side in skillet, add almonds and brown.
8. Blend with rice mixture.
9. Sprinkle top with chopped egg yolks.
10. Add chopped parsley if desired.
|
|