In today’s California Kitchen, learn to cook amazing parmesan vegetable beer with pearl couscous with The Untamed Chef, Albert J. Hernandez. Here is what you will need:
½ Stick Butter
12 Mexican Spring Onions
1 Carrot Diced Small
½ Cup Dark Ale
4 Cup Beef Stock
1 Cup Pearl Couscous
To get the cooking directions, listen to today’s California Kitchen from AgNet West.
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