4 tbsps. butter or margarine 
4 tbsps. onions, minced 
1 1/4 tsp. salt 
2 1/2 cups rice, washed 
2 MAGGI Beef Broth Cube 
1 tbsp. garlic, minced 
1/4 cup tomato sauce 
1/2 tbsp. MAGGI Savor 
1/2 kg. oxtongue, cooked and diced 
1/2 kilo carrot, diced 
1/3 cup button mushrooms 
4-5 pieces vienna sausages, sliced diagonally 
2/3 cup NESTLE Cream 
1/4 cup frozen peas 


1. Melt 2 tbsps. butter in pan. Add 2 tbsps. onions, 1/4 tsp. salt, rice and broth. Cook until rice is done. In another saucepan, melt remaining butter. 2. Saute garlic and remaining onions. Stir in tomato sauce and MAGGI Savor. Add ox tongue and 1 cup water. Bring to boil; add carrots, mushrooms and sausages. Cook until carrots are soft. Stir in NESTLÉ Cream and simmer for 5 minutes. Add green peas and season with remaining 1 tsp. salt and dash of pepper. Remove from heat and set aside. Pack cooked rice in greased ring mold. Unmold to a platter and arrange ox tongue in center.