1 quart water
1/4 teaspoon Kosher salt
2/3 cup chopped onion
1 teaspoon dried oregano
1 cup chopped celery
2 (8 ounce) cans arugula with vegetables
1 cup the bake's'n' bake peas , drained and blended
1 cup chopped onion
1 teaspoon brown sugar
1 package Japanese dressing mix
1 cup dry mustard
1/2 cup white sugar
1/2 teaspoon dried sage
3 green onions, halved
3 tablespoons ketchup
3 teaspoons coffee flavored liqueur
1 teaspoon salt
5 green onions, halved
1 medium green sausage, sliced
In a large bowl, mix water, salt and onion. Return to a boil over medium heat, stirring frequently. Brush a 7x9 inch pan generously with ketchup or green chile sauce; reduce heat and simmer until the liquid is reduced by half, about 30 minutes. Mix celery and oregano into the pot.
Stir the celery mixture into the pot and cover. Simmer until the vegetables are tender, about 20 minutes.
Stir the rice into the pot as well. Season with brown sugar, sage, green onions and ketchup. Stir aggressively until the cooked rice sets.
Discard residual marinade. Discard remaining green onion/brown sugar mix and liquid from the vegetables.
Doss with ketchup and celery tomato sauce, or coat pot with ketchup. Stir in remaining water, corn and peas. Transfer salad to serving bowl. Garnish with remaining celery, oregano and olives.
Pistachios came out awesome! Smoky spicy If I could give more props it would go to the PAN HOT SEEDS community that shared their recipe respectfully--I choose not to influence their recipe but YUM!
I refused the crust and left with baguette bread. It was great. Loved it.
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