Recheio de arroz

Ingredientes

• 5 cups white rice
• Giblets from turkey
• 1/4 cup Aloha shoyu
• 1/4 cup water
• 8-9 cloves of garlic
• 1 small round onion
• 1 small Chinese yam (Optional)
• 1 can water chestnuts
• 1/2 bell pepper
• 1/2 bunch green onions
• small Portuguese sausage
• 1 can chopped mushrooms
• 1 stalk celery
• 2 bunches Chinese parsley
• 1/2 bunch of American parsley
• olives (optional)
• 1 can tomato sauce
• 1 can tomato paste
• 1 - 1/4 of water
• 2 tsp. Achote oil
• 1/2 tsp. oregano
• salt and pepper to taste

Modo de preparo

1. 1

   Cook giblets in Aloha shoyu and water.

2. 2

   Do not throw the Aloha shoyu and water out.

3. 3

   Remove from fire when cooked.

4. 4

   Dice giblets and all other ingredients and cook on low fire in the Aloha shoyu and water previously used to cook giblets.

5. 5

   Add the above sauce.

6. 6

   Cook everything in a large frying pan on low heat for about 15 minutes.

7. 7

   Add 5 cups of cooked wild rice or white rice to sauce mixture and mix until rice is completely covered and continue to cook in large frying pan on low heat for 5 minutes.

8. 8

   Stuff bird!

9. 9

   --- How To Serve: ---

10. 10

    Take stuffing out of turkey first before carving.

11. 11

    Place stuffing from bird in a large bowl.

12. 12

    If you have any leftover stuffing that was not used in the turkey, place in a separate bowl.

13. 13

    DO NOT MIX both stuffings together.