Veal Jambalaya Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Cooked rice,
2 tbsp: Pareve margarine,
3 cup: Cooked veal, cut 1" cubes
3: Shallots, chopped
1 slice: Pimento,
2: Hard cooked eggs, chopped
1: Bouillon cube,
1 cup: Boiling water,
2: Egg yolks,
1 cup: Nondairy creamer,
1 tsp: Salt,
1/4 tsp: White pepper,
Directions:
Dissolve bouillon cube in water. Heat margarine in skillet and saute
shallots until soft; add veal and rice. Stir until thoroughly heated;
then add pimento, hard-cooked eggs, and bouillon. Cook for 5 min. on
low heat, stirring gently to blend. Mix nondairy creamer with egg
yolks, salt, and pepper until well blended. Add to veal and stir
until mixture thickens.
Source from luhu.jp
shallots until soft; add veal and rice. Stir until thoroughly heated;
then add pimento, hard-cooked eggs, and bouillon. Cook for 5 min. on
low heat, stirring gently to blend. Mix nondairy creamer with egg
yolks, salt, and pepper until well blended. Add to veal and stir
until mixture thickens.
Source from luhu.jp