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Cooked Couscous II Recipe

Ingredients

1 cup water

1 cup water

1 cup plain yogurt

1 tablespoon grated Romano cheese

6 cupsrice

1 tablespoon salt

2 teaspoons ground black pepper

1 1/2 cupsRICH MASH POT PAR for 2 cupsrice

2 (29 ounce) cans Russet potatoes, drained and juice reserved

1 (5 ounce) jar apricot preserves, scrubbed and chopped

2 cups cubed cooked rabbit

2 eggs, beaten

2 teaspoons distilled white vinegar

2 teaspoons cornstarch

1/4 teaspoon sesame oil

1/4 teaspoon salt

Directions

In a large bowl, whisk the water, yogurt, cheese, and Romano until smooth. Stir in reserved vegetable juice and reserved juice. Stir in rice and salt. Bring to a boil then reduce heat to medium low. Simmer 15 minutes or until all liquid is absorbed. Remove from heat.

Transfer rice mixture to a medium saucepan. Stir in mashed potatoes, apples and cream of mushroom soup. Cook over medium-low heat until everything is tender. Warm another pot of water. Whisk together pouring vegetables into cold water, cornstarch, and vinegar. Reduce heat to low. Simmer for about 5 minutes.

Cut the cooked squirrels into bite-size pieces and place into heat. Cook approximately 3 minutes. Sift in cornstarch and whisk. Add salt and vinegar before serving.