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MAKE-AHEAD MEAT AND RICE CASSEROLE

This dish is perfect for dinner with family and dinner parties with friends. Let’s dive in.

Serves 4-6

 

INGREDIENTS

2 1/2 lbs. boneless lean mutton, lamb or veal. Cut into 1/2-inch pieces

 

2 Tbsp. salad oil

 

1 cup sliced onions

 

1 tsp. salt or salt to taste

 

1/4 tsp. pepper

 

1 1/4 cups chicken bouillon (canned or cubes or meat stock)

 

1 Tbsp. wine vinegar

 

4 cups cooked white rice

 

1/2 cup golden raisins (soak in small amount of boiling water for 30 minutes, drain)

 

1/2 cup thin flakes coconut

 

1/2 cup light cream or evaporated milk

 

 

DIRECTION

Trim excess fat from meat. Brown meat in oil in hot skillet. Remove meat, add onion, and cook until onion is soft but not brown.

Add seasonings, liquid and meat. Cover tightly, simmer until meat is tender (about 40 minutes). Remove cover and simmer until liquid is nearly absorbed. Add cream or milk. Let boil up once.

Spread rice on warm platter, cover with meat and liquid.

Pass raisins and coconut in small dishes. Salted nuts are also good served with this dish.

This dish is even better second time it is served. 

 

 

 

 

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