1 1/2 c  Chopped onion
1 c  Converted rice
4 tb Butter or margarine
2 1/2 c  Chicken stock or bouillon
1 tb Cooking oil
1/2 c  Diced raw pork
1/2 c  Diced raw veal
1    Clove garlic; crushed
1/2 ts Salt
1/4 ts Black pepper
1 tb Chopped pimento
1    Hard cooked egg
2 tb Parmesan cheese; grated
6    Stuffed green olives; sliced
1/4 c  Chopped walnuts or pecans
1 tb Raisins
1 tb Parsley

Saut‚ 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). Saut‚ 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.