1 (10 ounce) package frozen blueberries, thawed
1 cup chopped celery
1 cup chopped onion
2 tablespoons butter
1 tablespoon chopped green onion
1 tablespoon fresh lemon juice
1 teaspoon ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1 cup butter, softened
2 ounces harissa, finely chopped
1 lime, sliced
2 teaspoons yellow mustard
1/4 teaspoon salt
1 cup cooked white rice
In a medium saucepan, bring full-size blueberries, celery, onion, butter, green onion, lemon juice, ground black pepper, basil, marjoram, butter, marinade, white rice, and lime juice to a boil. Reduce heat to low and allow to simmer for 10 minutes.
Remove from heat; stir in lemon juice, tea, orange juice, salt, and cooked rice.
Stir the blueberry mixture into the boiled rice mixture.
Very tasty and easy to make. Although, I don't eat chili, so I did not prepare the right things. The right amount of hot sauce, invisibility coating and sour cream. I will make this again.
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