This dinner was absolutely delicious. And relatively easy.
When people tell me what a good [cook] I am, I sometimes think/say, “Well, the oven did all the work.” And that was basically true here, but it all came out so perfectly.
I started with olive oil and half a chopped onion. Soften the onion and add garlic and 2 cups of rice. Toast for 4 minutes. Add 4 cups chicken broth, and 1 cup of water. Stir. Bake in a 350 degree oven for 35 minutes. I’m certain vegetable broth would taste good, too. After, add 1 lb. of chopped asparagus. Stir. Bake 5 mins. more.
The rest of the meal consisted of three steaks cooked in the crock pot on low for 8 hours. I brushed each side with steak sauce and dijon mustard, and added a 1/4 cup of wine.
The salad is roasted vegetables (onion, carrots, red and yellow peppers)–zucchini would have been tasty. I roasted them in a balsamic vinaigrette that I made in the food processor. I think I will probably roast all vegetables in that henceforth. I put the vegetables on spinach leaves and drizzled balsamic vinegar and olive oil.
Dessert, the gluten free donuts I’ve made a million times. Thank goodness for leftovers.