It was only a matter
of time. I made it through Independence Day, a rowdy river weekend and a surf
trip. Of course I use the term surf trip very loosely. More like a really fun
trip where I also surfed for a little while and then relax in a hot tub with a
glass of vino.
But that is neither
here nor there.
What is here, is a
soon to be new scar.
The worst part is, I
didn’t even do anything cool to earn it.
I very rarely use the
curling iron, so I should have known it would be my demise.
Not realizing that the
barrel was still hot, I attempted to put the hair tool away as to please my
landlord (Mom and Dad). Unfortunately, I ended up whipping it around and right
into the under side of my left arm.
You know that part of
your arm where the skin is as smooth as a baby’s butt and as thin as tissue
paper?
Yeah, that part.
And now that I’ve
gotten you all excited about my super awesome burn, here is a really yummy side
dish to take your mind off of it…
You will need…
1 cup brown rice
1 bullion cube
1 white onion, diced
2 tablespoons chopped
oregano
4 green onions,
chopped
½ cup vegetable oil
3 shallots, thinly
sliced into rings
Salt and pepper to
taste
Start by adding your onions
to a medium pot and heat it over medium heat.
Cook the onions until
they start to brown. About 4 minutes.
Add in the bullion
cube, oregano and the rice. Cook the rice until it is slightly toasted. About
2 minutes.
Pour in 2 cups of
water and bring the water to a boil.
Once the liquid boils,
immediately reduce the liquid to a slow simmer and cover.
Cook the rice for
about 40 minutes until all the liquid has absorbed.
When there are 10
minutes left until the rice is done, heat the oil in a medium pan over high
heat.
When the oils I very hot, add in the shallots and fry them until they are
crispy and brown.
Sprinkle them with
salt, scoop them out with a slotted spoon and lay them on a paper towel to cool
and drain.
As soon as the rice is
cooked, add in the green onions and fluff the rice.
Serve hot and topped
with the crispy shallots.
Love and Beer Floats
Angela
Herbed Brown Rice with Crispy Shallots
1 cup brown rice
1 bullion cube
1 white onion, diced
2 tablespoons chopped
oregano
4 green onions,
chopped
½ cup vegetable oil
3 shallots, thinly
sliced into rings
Salt and pepper to
taste
Start by adding your onions
to a medium pot and heat it over medium heat.
Cook the onions until
they start to brown. About 4 minutes.
Add in the bullion
cube, oregano and the rice. Cook the rice until it is slightly toasted. About
2 minutes.
Pour in 2 cups of
water and bring the water to a boil.
Once the liquid boils,
immediately reduce the liquid to a slow simmer and cover.
Cook the rice for
about 40 minutes until all the liquid has absorbed.
When there are 10
minutes left until the rice is done, heat the oil in a medium pan over high
heat. When the oils I very hot, add in the shallots and fry them until they are
crispy and brown.
Sprinkle them with
salt, scoop them out with a slotted spoon and lay them on a paper towel to cool
and drain.
As soon as the rice is
cooked, add in the green onions and fluff the rice.
Serve hot and topped
with the crispy shallots.
