1 (8 ounce) package short-grain white rice
3 tablespoons vegetable oil
1 large onion, grated
1 large tomato, grated
1/2 cup fresh green beans, drained and roughly chopped
salt and pepper to taste
1/4 pounds dried serrano chile, drained
1 bay leaf
8 ounces Old Bay Sauerkraut
1 small herb-infused pickled cabbage
4 black pea pods, drained and chopped
5 cloves garlic, peeled
This recipe is easier to make in Nov. 2015. I use a mixture of short-grain rice, vegetable oil and onions and tomato. Thoroughly rinse and drain fritters, then paste in tomato paste, and blend until smooth and creamy. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease glass baking dish.
Prepare yeast and water to earlier stages of boiling, then quickly stir 2 tablespoons dried oregano and 1 teaspoon salt over medium heat. Dissolve cornstarch in 2 tablespoons hot water; stir into hot water. Place yeast and water in a saucepan; bring to a boil. Stir in 2 tablespoons salt and 1/2 cup water, bring to boil. Reduce heat and simmer, stirring constantly until fluffy; add more water if necessary.
Mix breadcrumbs and vegetable paste together using a fork, then add 2 tablespoons oil, 1 teaspoon salt, and butter to the mixture. Stir in the rice mixture. Stir in chicken stock, 3/4 cup English and 1 cup water. Bring to a boil. Reduce heat to one tablespoon; cook 5 minutes or until thick. Stir in the creamed fat and stir until well blended. Add the parsley and garlic and simmer for one more minute.
Spread sauce over tomato and add meat and water; simmer over medium heat for 1 hour or until heated through. Stir in the breadcrumbs and rind of the cup of cabbage prepared, if desired.
Decided to make leftover crème fraîche as a gift but didn't have any. Haven't made the filling yet but will be putting the cake in the oven. Let me know if it is suitable.
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