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Thursday 10 October 2024 06:03:46 GMT

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🥀 :

Tpi pkrja tnpa sragam gajinya kecil😓

2024-10-10 15:10:24

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𝟳𝐞`chrisbal :

pake hp bisa ga bg 🙏

2024-10-10 10:02:44

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~A,ang bereum~ :

gaji atur sendiri

2024-10-11 01:40:40

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Rbn03 :

gw ambil jurusan rpl bisa kerja di rumah juga gk bg

2024-10-10 23:45:53

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Creamy Mushroom Orzo. Recipe Below *Ingredients* 1 cup orzo ½ cup heavy cream or coconut milk 3/4 cup water 1 medium size yellow onion 2 tbsp. olive oil Salt & pepper (fresh ground black pepper highly recommended) ¼ cup parmigiano reggiano For the Mushrooms: 1 tbsp. unsalted butter 1 tbsp. white wine (optional) 1 cup pioppino mushrooms (or any other type of mushroom you like) Thyme Salt & pepper *Instructions* 1. Place a medium saucepan over high-medium heat, add 1 tbsp. olive oil and onion, sauté until golden (a few minutes). 2. Add orzo, salt and pepper and mix, stir for about 1-3 min. 3. Pour water while stirring. Keep mixing until it thickens. 4. Add coconut milk and lower the heat, cook for about 10-12 minutes, stir often. 5. Cover the saucepan, cook for about 3-5 minutes. Stir often. 6. Place a pan over medium heat. 7. Add butter and thyme. 8. Add mushrooms and sauté for 2 minutes. 9. Add white wine, salt and pepper and cook until mushrooms are golden brown. 10. Place the orzo in a bowl, place mushrooms on top. 11. Add parmigiano reggiano, black pepper (if needed) olive oil and microgreens. Notes: If the orzo is a bit hard you can add a bit of water and cook for a little bit more, while stirring. Stirring the orzo throughout the cooking process is important in order to prevent it from burning or sticking to the bottom. If you have some leftovers, orzo can get a bit sticky the day after. I usually leave it in the saucepan I cooked it in. Then, the day after I’d add a little bit of liquid (cream or water) and mix over medium heat, it definitely makes it feel very fresh. Enjoy! #orzo #mushroom #DinnerIdeas #asmr #pastarecipes

Creamy Mushroom Orzo. Recipe Below *Ingredients* 1 cup orzo ½ cup heavy cream or coconut milk 3/4 cup water 1 medium size yellow onion 2 tbsp. olive oil Salt & pepper (fresh ground black pepper highly recommended) ¼ cup parmigiano reggiano For the Mushrooms: 1 tbsp. unsalted butter 1 tbsp. white wine (optional) 1 cup pioppino mushrooms (or any other type of mushroom you like) Thyme Salt & pepper *Instructions* 1. Place a medium saucepan over high-medium heat, add 1 tbsp. olive oil and onion, sauté until golden (a few minutes). 2. Add orzo, salt and pepper and mix, stir for about 1-3 min. 3. Pour water while stirring. Keep mixing until it thickens. 4. Add coconut milk and lower the heat, cook for about 10-12 minutes, stir often. 5. Cover the saucepan, cook for about 3-5 minutes. Stir often. 6. Place a pan over medium heat. 7. Add butter and thyme. 8. Add mushrooms and sauté for 2 minutes. 9. Add white wine, salt and pepper and cook until mushrooms are golden brown. 10. Place the orzo in a bowl, place mushrooms on top. 11. Add parmigiano reggiano, black pepper (if needed) olive oil and microgreens. Notes: If the orzo is a bit hard you can add a bit of water and cook for a little bit more, while stirring. Stirring the orzo throughout the cooking process is important in order to prevent it from burning or sticking to the bottom. If you have some leftovers, orzo can get a bit sticky the day after. I usually leave it in the saucepan I cooked it in. Then, the day after I’d add a little bit of liquid (cream or water) and mix over medium heat, it definitely makes it feel very fresh. Enjoy! #orzo #mushroom #DinnerIdeas #asmr #pastarecipes

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