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3 large onions, diced
6 tablespoons oil
5 stalks celery, diced
1 pound sweetbreads
8 ounces mushrooms, sliced
6 tablespoons rice
1/2 teaspoon pepper
1/2 teaspoon paprika
1 and 1/2 cups water
Sauté onions in oil over low heat until golden. Add celery and sauté for additional 20 minutes.
Cook sweetbreads in water for five minutes. Drain. Remove skin and fat. Dice.
Combine mushrooms, sweetbreads, rice, spices and onions. Cook for five minutes.
Add water and cook for 30 minutes.
Styling and Photography by Faigy Feldman
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