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The 2008
Mietta Song Recital Award






Rice Pilaff With Meat Balls


Preamble
See Pilaff Charcutier


Ingredients

2 cups Chicken Stock

Stock Stock

2 cups Water

Water Water

1 packet Onion Soup Mix

Spring Onion Spring Onion

1 1/2 cups Rice

Rice Rice

1 can (16 oz) drained Bean Sprouts

Bean Shoots Bean Shoots

1 lb minced Steak

Beef Beef

1 lb minced Pork or Sausage Meat

Pork Pork

1 can (5 oz) Water Chestnuts chopped

Water Chestnuts Water Chestnuts

Eggs to bind

Egg Egg

Salt

Salt Salt

Pepper

Pepper Pepper

Seasoned Flour

Cornflour Cornflour

Pimento strips for garnish

Capsicum Capsicum

Chopped Spring Onions for garnish

Spring Onion Spring Onion

Fried Egg strips for garnish

Egg Egg

Method

Bring slowly to the boil 2 cups chicken stock and water, then add the dry onion soup and cook for a few minutes. Add 1 1/2 cups of rice, put in a casserole and bake in a moderate oven - 350 degrees - for 45 minutes or until the rice is cooked. Stir in the drained bean sprouts.

Meanwhile prepare the meat balls. Combine the minced steak, pork, chopped water chestnuts and bind with a little beaten egg. Add salt and pepper and form into balls, coating with seasoned flour. Bake in a moderate oven - 350 degrees - for approximately 30 minutes.

Serve the balls surrounded by rice and garnish with pimento strips, chopped spring onions and fried egg strips. Serve with soy sauce.





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