1/4 large onion, chopped
4 cloves garlic, minced
2/3 cup water
1 cup all-purpose flour
1 egg, beaten
1 tablespoon white sugar
2 tablespoons flaked black pepper
1 tablespoon sauerkraut
1 tablespoon finely ground black walnut
1 (12 ounce) container French bread cubes
1 cup vermicelli or rice, warmed
1 tablespoon red wine vinegar
salt and pepper to taste
2 cups oil for frying
1/4 cup kalamata olives, diced (3 cup)
In a large pot over warm water, combine onion, garlic, water, flour and eggs; boil and stir until smooth. Add rice, vinegar and salt and pepper. Heat oil in heavy saucepan to 375 degrees F (190 degrees C).
Heat oil in high-medium heat in small wok or skillet over medium-low heat. Saute tomatoes until translucent; add them to sauce. Simmer 10 minutes, until tomato is softened. Blend in greens and potato mix. Toss bread cubes and red wine vinegar in small bowl and serve on warm platter.
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