1 tablespoon vegetable oil
1 onion, chopped
1 cup diced celery
1 teaspoon crushed red pepper
1 clove garlic, minced
1/2 cup olive oil
1 1/2 cups cooked rice
1/2 teaspoon white sugar
6 medium medium potatoes, peeled
3/4 cup cottage cheese
4 eggs
1 cup cooking olive oil
1/3 cup milk
1 teaspoon seasoning salt
1 teaspoon dried sage or to taste
2 tablespoons butter
salt and pepper to taste
In a large saucepan heat olive oil over low heat; bring to a boil. Add onion, celery and cream, stirring occasionally.
Add garlic and stir. Reduce heat to medium, add sugar and cook, stirring frequently, for about 10 minutes, stirring occasionally.
Add cooked Rice
Desee final cooking time of vegetables and cook over low rather than medium heat; stirring often. Add rosemary to vegetables and dish on without stirring. Whisk egg into pan. Adjust taste by adding additional egg and vinegar to taste, if desired. Heat beef by putting pan in oven element on medium (preheat at least 180 degrees F/90 degrees C) light (set heat to total radiation) place water in pan to cover.
Serve with sliced potatoes with butter strattling over tops and sides of servings.