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saute 1/2 cup onion and rice in 2 tablespoons margarine or butter; add stock or bouillon. Bring to a boil. Simmer until liquid is all absorbed (about 25 minutes). saute pork and veal. Add 1 cup onion and garlic and continue sauteing, but do not brown. Combine with cooked rice. Stir in salt, pepper, pimento, eggs, cheese, olives, walnuts, raisins and remaining 2 tablespoons margarine or butter. Sprinkle with chopped parsley. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 141 (53%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 12.7mg||4 %|
|Sodium 12.7mg||0 %|
|Potassium 128mg||3 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 27g|
|Protein 3.6g||5 %|
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Calories per serving: 265
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