The sous vide duck leg a brown rice and quinoa pilaf seared winter squash and eggplant with sautéed kale. Finished perfectly with a 20 year aged balsamic vinegar. That's a good day off dinner for an hours work and no planning. #duck #whitetruffle #foiegras #theartofplating #cheflife #seasonal #agedbalsamic #dayoffdinner by johnc8708
Today's lunch is an instant pot masterpiece, again!! .5 cup brown rice, 1.5 cups water, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon curry powder, about .25 cups of nutritional yeast, and a sprinkle of pepper, all in the IP for 22 minutes with a natural release.