or Debris Risotto: clearing out the last of the week’s leftovers and coming up with a lunch that didn’t require leaving the house.
- 1/2 an onion, finely chopped
- 1 Tbs olive oil
- 3 strips bacon, chopped
- 2 Tbs leftover pork chop sauce
- Splash of white wine
- 2 cups cooked short-grain rice
- 1 cup grated Parmesan cheese
- 1 cup cooked black-eyed peas
Sautee onion and bacon in olive oil until bacon is browned. Add sauce and wine, bring to a boil, then add rice and stir until heated. Add cheese and stir until melted and well-mixed, then stir in peas and continue cooking until heated through (I microwaved the peas to speed up the process).
