Methods:
In a large heavy bottomed pot , heat 2 tablespoons of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots. Add the balsamic vinegar, cooking for another few minutes or until the moisture has mostly evaporated and the mushrooms are glazed. Place the mushrooms on a plate for later.
Reduce the heat to medium, and add the remaining 5 tablespoons of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add the garlic, thyme, oregano, rosemary and sage, cooking for 30 seconds. Deglaze with the wine, cooking until most of the moisture is cooked off.
Sprinkle in the flour, stirring frequently for 2 minutes to cook the flour. Pour in 2 cups of broth, whisking constantly to prevent flour lumps from forming, until the mixture thickens.
Add the rest of the broth, milk, celery, carrots, and rice and bring to a simmer. Cover and cook for as long as directed on the rice package – this will vary depending on the blend you’re using.
At the end of cooking, add the kale. Cook for 2-3 minutes until the kale is bright and softened. Stir the mushrooms back into the pot. Add salt and pepper to taste. Serve immediately
Check out this recipe is called ‘To Melt Fat Like Crazy’ smoothie. It’s not just easy to make but also tasty
Olive Garden Copycat Recipe
Discver This Amazing Victory’s Taco Tater Tot Casserole Recipe !
Six brilliant New York boys
Most people think these cupboards are pointless. Here’s how to properly use them
We’ve cooked this meal 9 times in the last month, and everyone is still loving it.
Headaches: Causes, Treatments, and Prevention Strategies
Benefits of grilled onions as confirmed by scientific research.
Calling all sweet potato fans!
