These were amazingly delicious. The recipe is on Epicurious, from the June 2008 Gourmet. I think the key was preheating the grill for what I thought was far too long (about 20 minutes) while the rice cooked. We did the pilaf recipe that they recommend at the end of the recipe to go with it, plus beet greens. Super delicioso!
No comments:
Post a Comment