 |
| From Exploding taste buds lead to exploding waistlines |
Lois was at my house a month ago to make French Onion Soup. In order to feed our selves during the long wait of caramelized onions, I used some leftovers to make a quick autumn fried rice as a first course.
The stuff
4 oz pancetta, fine dice (Trader Joe sells a Citterio pack)
1 cup cooked cold pumpkin, diced
1 1/2 cups cooked cold brown rice
4 sprigs fresh thyme, leaves only
salt
pepper
The order
1. Start with cold pan. Cook pancetta till crispy, set aside after cooked and reserve remaining fat for cooking.
2. Heat the pumpkin through in pancetta renderings.
3. Toss in thyme leaves and rice. Heat through and season with salt and pepper.
No comments:
Post a Comment