Wednesday, November 21, 2012
Italian One Pot Supper
The garlic is sliced thick and then the flat of blade is pressed to release the oils.
Make three cups of rice.
In a large wok, fry the garlic, well drained beans, and minced chives in 1/4 cup of olive oil. Stir gently, so the skins do not break, until they begin to crisp and thicken. Add the meat and fold until well cooked.
Then add the brussels sprouts, folding until cooked. Serve over rice and a glass of Australian Hunter Valley Sémillon.