Butternut Sage Rice With Chard Chiffonade, Caramelized Onions And Sage Crisps

Butternut Sage Rice With Chard Chiffonade, Caramelized Onions And Sage Crisps

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A gourmet delight that tastes as good as it looks. This recipe was created for my blog, Vegucated Kitchen, and the love of the kind life. Allow to cook for about 15 minutes until caramelly and golden brown all over. Add the whole sage leaves and allow them to fry in the margarine, turning them often and carefully to assure they lay flat and do not fold. You know they are ready to be removed when they are rigid and no longer flex when turned. Add the nutritional yeast, salt and broth. Mash with a potato masher until blended and smooth. Some small lumps of butternut will remain. In the skillet, reduce heat to medium and add the chopped sage and the garlic. Sauté until fragrant, about 30 seconds. Add the cooked rice to the skillet and toss to coat and until warm. About 3 minutes Add the mashed butternut and again toss to coat and heat. About 10 minutes until hot and bubbly. Cover for 2 minutes, then remove the lid and toss to sauté and wilt evenly. Once all the leaves have turned bright green and wilted, remove from heat. Divide the swiss chard between the bowls by making a small pile just over the center of the rice. Divide the onions between the bowls, placing them on top of the swiss chard. Please enter a valid email address. Actually I crochet bikinis for strippers. My problem is motivation you see it's my hobby. And I don't want it to be a whole big thing on The account of I like to do that sort of thing for Family. You can understand that right; Alicia Silverstone SuperModel? Angel hair spaghetti noodles taco seasoning and sour cream. Raman noddles work chicken or beef. Spaghetti sauce is a nice varying for a quick meal for the little Perpetuaters.

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