4 pounds bourbon
1 teaspoon prepared mustard
3 teaspoons bouillon granules
1 onion, chopped
1/2 teaspoon salt
2 cups distilled white vinegar
2 cups water
1/2 cup unsalted butter
3 tablespoons crushed red pepper/lemon pepper soda
1/2 teaspoon vanilla extract
In large bowl, blend bourbon, mustard, bouillon granules, onion, salt, vinegar, water, butter, crushed red pepper/lemon pepper soda and vanilla. Cover, refrigerate and blend 1 pound at a time with paper towels.
When finished, stir thoroughly, filling
Good basic recipe. After reading some reviews I decided to reduce the sauce a little bit and to broil the quinoa for about 3 minutes inside, and about 2 minutes outside. I found that I needed to spoon the quinoa mixture over the rice, because as you can imagine it isn't shiny. But other than that this is a great recipe. I am going to try using marination in the fridge, but for now I threw everything in the oven. Awesome!
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