2 tbsp. butter
1 onion, finely chopped
1/2 clove garlic, crushed
4 leaves green lettuce, shredded
4 mushrooms, sliced
4 tomatoes, peeled, chopped
3 fresh sausages, peeled and mashed (can be hamburger, steak pieces, cooked)
1 1/2 c. uncooked rice
3 c. hot chicken stock
1 1/2 tsp. salt
1 tbsp. melted butter
3/4 c. cooked peas
1 pimento, diced
3 tbsp. raisins

Melt 2 tablespoons butter in casserole, with cover. Add onion and cook until soft. Add garlic, lettuce, mushrooms, tomatoes and cooked meat. Mix with rice. Add chicken stock (4 bouillon cubes in 3 cups water may be substituted), salt and a little pepper if desired. Cover tightly and cook in hot (450 degree) oven for 20 to 25 minutes. Separate grains of rice and release steam by tossing with a long-tined fork. Add peas, pimento and raisins, sauteed in 1 tablespoon melted butter. Toss again.