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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | lean ground beef |
| 2 x ca. 450 g | Lean ground pork |
| 1 x ca. 450 g | Chicken giblets (ground) |
| 1 Tasse | Yellow Onions diced |
| 1 Tasse | green onions diced |
| 1/2 Tasse | Bell pepper diced |
| 1/4 Tasse | Garlic (minced very fine) |
| 1/4 Tasse | Parsley (minced very fine) |
| 4 | bay leaves |
| 1 Teelöffel | black pepper |
| 2 Dose | Cream of mushroom soup |
| 2 Tasse | Celery (cut up fine) |
| 3 Esslöffel | Lea & Perrins sauce (worcestershire sauce) |
| 1/2 x ca. 450 g | margarine or butter |
| | salt |
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Dirty Rice (Justin Wilson's Original Cookbook-1965)
With about 2 Cups of water, mix all meats together in a heavy pot, on medium heat. Add all the above seasoning ingredients except the soup at the start of cooking. Cook medium speed about 4 hours. Stir often. Then add the cream of mushroom soup. Continue cooking for 30 minutes. Prepare 2 lbs of rice using the standard preparation. After the rice has cooked, mix with the meat ingredients thoroughly. Allow to steam or cook on low heat for about thirty minutes before serving. Serves 10
Thomas Fenske adds: When I made this, I cut the whole thing in half and it still made a ton of dirty rice.
Don't be squeamish about the giblets. I go heavy on the gizzards, which are essentially dark meat, with just a little liver to add the taste. If the recipes you tried before didn't use giblets, that is probably why they didn't come out right - why do you think they call it 'dirty'rice?
Pat Pate <Patpate@Tenet.Edu>
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