ingredients
8 inch Apple Wood Smoked Bacon, 1/2 inch cut into pieces
rice
4 1/2 cup low salt chicken shrubs
Make 3 spoons fresh
1 1/4 cup short grain brown rice
1/4 cup of wild rice
Vegetables:
Add 2 tablespoons of unwanted butter at room temperature
2 spoons of extra virgin olive oil
Take a 14-oz bag, frozen beads onions
1 teaspoon of coconut salt
3/4 teaspoon freshly ground pepper
12 yards (3 large) porcelain mushrooms, embroidery or thin cuts
8 wins Brussels Smile, Snooker and Skinny Cutting
1/2 cup hijackins, toast, chicken, cautious cuts, optional
instructions
After chopping up waste, cook a medium heat medium in a large rock, 8 to 10 minutes. Drain with a slotted spoon bacon on paper towers.
For rice: In a heavy Sassain or Dutch Oven noise and thunderstorms occur at high altitude. Add brown and wild rice. Rice tender should cover and keep chicken sauce, but still 30 minutes. Turn off the heat and let the rice stand for 10 minutes. Fool with fox
For vegetables: In the same basket, boil bacon, butter and oil over medium heat. Add onions and seasons with 1/2 teaspoon salt and 1/4 teaspoon paprika. Cook gently for a short time, shake for about 5 minutes. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook is not so soft, about 8 minutes. Add Brussels mosquito and 1/4 teaspoon salt and 1/4 teaspoon. Cook for 5 minutes
Transfer vegetable mix to cooked saffron rice. Add hazelnut and cooked bacon. All components are not mixed until thrown. Move and serve on a large bowl.
