2 tablespoons olive oil
4 tablespoons garlic powder
3 tablespoons red wine vinegar
1 onion, chopped
1 1/2 cups water
2 cloves garlic powder
1 teaspoon dried thyme
3 tablespoons chopped fresh parsley
1 tablespoon cider vinegar
1 teaspoon salt
1 tablespoon dried oregano
1/4 teaspoon dried basil
1 (10 ounce) can crushed pineapple with juice
1 cup chopped peeled and sliced celery
1 1/2 teaspoons dried rosemary
2 tablespoons chopped fresh sage
1 teaspoon dried marjoram
In a small saucepan place olive oil over medium heat. Saute garlic powder, vinegar, onion and water for 5 minutes. Remove from heat, whisking sauce occasionally.
Heat the red wine in a saucepan, and slowly add oil to pan while continuing to stir. Bring mixture to a boil, and reduce heat to medium. Cover, and simmer for 15 minutes. Remove from heat, whisking frequently.
While saucepan heat continues to reduce, bring pineapple and celery to a boil. Stir in rosemary, sage, marjoram, pineapple juice and celery. Pour into the saucepan and simmer gently over low heat for about 15 minutes.
While the rice is simmering, heat the butter and bacon drippings in a medium saucepan over medium heat. Cook onion and garlic powder mixture for about 30 seconds, stirring. Pour over rice and stir gently.
Return the rice to the saucepan, and continue cooking for 5 minutes, stirring occasionally. Add the pineapple and celery mixture; cook until liquid is absorbed.
Return the rice and vegetables to the saucepan.
Stir bacon grease into the skillet with the butter mixture. Saute celery mixture for just a moment, then pour the chicken broth over rice and vegetables. Stir in pineapple juice and marjoram. Bring to a boil, then add rosemary and sage.
Return the rice, topped with pineapple juice and celery mixture. Cover, reduce heat and simmer for 10 minutes, stirring occasionally. Serve hot from the microwave.
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