4 tablespoons microbeads
1/2 cup vegetable oil
2 large onions, sliced
2 teaspoons celery salt
1 teaspoon dried sage
2 eggs
1 teaspoon dill weed
1 1/2 cups cooked and mashed potato
1 1/2 cups raisins
1 1/2 cups cooked chicken meat or vegetable
3 sprigs fresh parsley, smashed
1 teaspoon dried basil
Vegetable oil in a small skillet oil a large pot over medium heat. Add onion, celery salt, sage, eggs and dill. Saute a few tablespoons of the mixture over medium heat. Stirring frequently, brown onion and press down Magic Markers with small spoon swirl to evenly brown. Reduce heat to medium low and add potatoes; cook, stirring occasionally, for about 5 minutes. Add chicken, mix well and reduce heat to low. Cover
Bring a large pot of water to a boil. Add rice and stir to coat. Bring to a boil, reduce heat and boil for 5 minutes. Add spices and water; reduce heat to medium. Cook for 20 minutes. Stir in parsley and basil.
Serve warm cornbread or something similar.