http://ift.tt/eA8V8J
Scrape the squash, chorizo and as much of the oil as possible into the rice, add the stock, season and spread the chickpeas over the top. Put a tight-fitting lid on the dish, or cover with foil, then roast for about 30 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat and leave to ...
via Google Alert - best food recipes https://www.google.com/url?rct=j&sa=t&url=https://www.theguardian.com/lifeandstyle/2018/feb/21/easy-midweek-meals-recipes-six-best-claire-thomson&ct=ga&cd=CAIyGjY1YWNkNzM3ZDUwMzgxY2E6Y29tOmVuOlVT&usg=AFQjCNGVnScTimaxOrX6plEwEHh115Akgg
No comments:
Post a Comment