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featured in May 2000 newsletter


This recipe brought to you by EPMI
1 lb emu summer sausage, cut into ½ inch cubes
1 large onion, chopped
1 ½ cups uncooked rice
1 tbsp. low fat margarine
2 ½ cups hot water
1 (10 oz) pkg. frozen green peas
1 (4 oz) can mushroom slices, drained

Sauté onion in margarine. Add rice and brown. Stir in water, peas and mushrooms. Bring to a boil. Stir and place sausage on top. Cover, reduce heat and simmer 15 - 20 minutes or until all liquid is absorbed.

        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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