Ingredients
|
For 4
|
For 100
|
Rice
|
30gms
|
680gms
|
Butter
|
30gms
|
340gms
|
Celery
|
15gms
|
340gms
|
Tomatoes
|
340gms
|
8.5kg
|
Capsicum
|
55gms
|
1.35kg
|
Onions
|
30gms
|
680gms
|
Ladies fingers
|
55gms
|
1.35kg
|
Parsely
|
2 springs
|
3 bunches
|
Pepper
|
a pinch
|
15gms
|
Salt
|
to taste
|
100gms
|
Vegetable or meat stock
|
720ml
|
18 litre
|
Heat half the butter. Brown rice to golden brown. Add stock.
Bring to boil. Chop celery, capsicum (with seeds removed and washed thoroughly)
and onions. Blanch and mash tomatoes. Slice ladies fingers into roundels. Heat
remaining butter. Fry celery, capsicum and onions. Add tomatoes and bring to
boil. Pour into rice. Season; simmer covered till rice is tender. Add ladies
fingers and simmer for fifteen minutes more. Serve hot sprinkle with parsley.
