In the cookbook corner of my kitchen counter is this little helper.
Turning to the Rice Pilaf recipe, I see a variation that could prove pretty useful in using up that garlic.
Why I bought so much is beyond me.
But it is that time of year to make the kitchen smell good.
There are also a good bunch of these to use up.
Does anyone else have trouble with green onions staying good very long?
Sticking to my guns, I did NOT stir the rice once the liquid was added.
I used chicken broth instead of water by the way.
Much better, trust me.
After 'the stir'.
Have a great weekend everyone!
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