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serinde0. Stare blankly at about 1.5 cups of cooked brown rice.
1. Take a glob (~1 Tbsp) of the duck fat that has been sitting in the back of the fridge. Melt in cast-iron skillet.
2. Chop a bit of onion and garlic. Start it frying up in the duck fat.
3. Cut up two boneless, skinless chicken thighs. Add them to the pan.
4. Chuck in a bunch of fresh thyme that's reaching end-of-life. Grind some pepper in, too.
5. After the chicken is browned, add in the rice. Let it all fry up a bit more.
6. Add 1 cup of mushroom bouillon. Turn up the heat, let it reduce.
7. Realize that's still a lot of liquid. Chuck in a handful of dried lentils (about 1/3 c).
8. Cover and hope this works. Distract self with list of Rock Band download choices.
9. Liquid is almost gone, lentils are a bit firm yet. Add a splash of white wine.
10. Wait til that evaporates. Dish up.
11. Yes, that will do nicely.
1. Take a glob (~1 Tbsp) of the duck fat that has been sitting in the back of the fridge. Melt in cast-iron skillet.
2. Chop a bit of onion and garlic. Start it frying up in the duck fat.
3. Cut up two boneless, skinless chicken thighs. Add them to the pan.
4. Chuck in a bunch of fresh thyme that's reaching end-of-life. Grind some pepper in, too.
5. After the chicken is browned, add in the rice. Let it all fry up a bit more.
6. Add 1 cup of mushroom bouillon. Turn up the heat, let it reduce.
7. Realize that's still a lot of liquid. Chuck in a handful of dried lentils (about 1/3 c).
8. Cover and hope this works. Distract self with list of Rock Band download choices.
9. Liquid is almost gone, lentils are a bit firm yet. Add a splash of white wine.
10. Wait til that evaporates. Dish up.
11. Yes, that will do nicely.
