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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Stuffing that is used for lamb, veal and pork. From Ways to prepare meat 1978 . Ingredients:
2 small onions, grated |
2 tablespoons butter |
1 cup cooked rice |
1 tablespoon chopped raisins |
1 tablespoon chopped dried apricot |
1 tablespoon dried currant |
1 tablespoon pine nuts |
1 tablespoon grated lemon rind |
1 lemon, juice of |
salt |
pepper |
1 beaten egg |
Directions:
1. Saute onion in butter until soft but not brown.
2. Stir in rice, raisins, currants and apricots and cook for 4 minutes.
3. Remove from heat and cool.
4. Stir in pine nuts, lemon rind, juice, salt, and pepper.
5. Bind with beaten egg.
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