The recipe for ?
Simply peel some beets, carrots and onions, then quarter them and throw them in a covered roasting pan with some garlic, fresh lemon thyme, butter olive oil, white wine, salt and pepper and a pinch of chili flakes. Roast in the oven set at 350* for about an hour and a half.
When the vegetables are about done, start the rice, and use chicken or vegetable stock for the liquid instead of just water.
When the rice is about done, heat up a large saute pan over medium high heat. Add a little olive oil and cook the seasoned chicken tenders until they're brown on both sides.
Serve on warm plates. . .
Bon Appetit! Chef Hobbes
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