This is a very rich dish. It contains both bacon and butter. If you are trying to be very calorie conscious, this may not be the dish for you. This recipe also makes a huge batch, easily 8 or more servings. This is the recipe I use when I am making it for a dinner party or want to have lots of leftovers. It pairs well with pork, seafood and poultry, but it is also hardy enough to stand up along side a nice steak! We especially enjoy it with baked salmon.
Ingredients:
3 cloves of crushed garlic
1 stick of butter
1/2 pound of bacon
8 ounces of sliced mushrooms of your choice (white button mushrooms work just fine)
1/4 cup grated parmesan
1/4 cup slivered almonds
3 cups (dry measure) long grain and wild rice blend
3-4 green onions, chopped
1 tsp sea salt plus more to taste (table salt also works, we just prefer the taste of sea salt)
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Directions:
Start cooking the rice. Whether you choose the stove top method or use a rice steamer (which is the method I prefer), the rice will take the longest, so get it started while you prepare the rest of the ingredients.
Preheat a large skillet. I prefer cast iron and I find it works best over medium heat. Cut the bacon into small pieces, 1/2 inch or smaller, kitchen shears work nicely. Add the bacon to the preheated pan. Stir often to ensure the pieces cook evenly. When the bacon is crispy brown, remove from the pan and place on a paper towel to drain. Do not discard the bacon fat.
NOTE: Depending on how fatty your bacon was, there should be between 1/4 and a 1/2 cup of oil left from the bacon. If there is more than that, you might want to drain off part of it. The idea is to have enough oil to cook the mushrooms in the flavorful bacon fat, but not to have any oily residue left over after the mushrooms soak up what they need.
Add the crushed garlic and almonds to the already hot skillet with the bacon fat. Stir until the garlic starts to turn golden. Add the mushrooms and cook until tender and slightly golden. This could take 5-7 minutes depending on the moisture content of the mushrooms you started with. The fresher the mushrooms, the quicker this step will happen. If there is any additional oil left in the pan, you can do one of 2 things, either carefully drain off the excess fat or reduce the amount of butter you use. The end result of this dish is well coated rice, but not at all oily.
After the mushrooms are cooked, turn the burner off, add the butter to the pan and let it melt. Once the butter is melted, the rice should be done. Add the hot rice to the pan, add a tsp of salt, the Parmesan cheese and toss everything together. At this point you can add additional salt to your taste, but add it in small increments until you have it the way you like it because if you add to much, there isn’t an easy way to fix it.
Lastly, stir in the chopped green onions. Serve and enjoy!