1 1/2 c. brown rice
1 tbsp. salt
4 qts. boiling water
1 c. chopped onion
1 tsp. minced garlic
1/4 c. fat or oil
1/4 c. flour
3 tsp. salt
4 tsp. sugar
2 tsp. chili powder
1 bay leaf
1/4 c. chopped parsley
3/4 c. chopped celery leaves
1 (#2 1/2) can tomatoes (3 1/2 c.)
Ripe olives
Chicory
3 c. cooked shrimp, deveined

Wash rice, add 1 teaspoon salt to boiling water; add rice. Cook rapidly 50 to 60 minutes. Brown onion and garlic in fat or oil. Add flour, seasonings, tomatoes, cook over simmer flame 20 minutes.

Saute 8 shrimp, reserve. Add remaining shrimp to tomato mix. Cook 10 minutes. Drain rice; pack into 9 1/2 inch greased ring mold; unmold at once. Fill with shrimp mixture. Garnish with ripe olives, chicory and sauteed shrimp.