Prep 5 mins
Cook 35 mins
From Livestrong.com. We haven't tried this yet. The original recipe just called for a clove of garlic but it didn't say whether you should do anything to it, so I am assuming you should mince it. Red wine reduction with lavender, garlic, and onions. Adjust liquids to suit need. The website recommends that you pour this over couscous or pork chops (or other meat), on top of rice and pastas or toss with steamed veggies for a great, aromatic and very low fat option!
- 10 ounces merlot
- 1 teaspoon chicken bouillon powder
- 1⁄3 medium onion, diced
- 1 tablespoon dried lavender
- 1 garlic clove, minced
- Lightly spray a saucepan with olive oil spray. Saute diced onion until translucent and add the garlic for about a minute, keeping it moving to prevent burning. Pour in about half the Merlot and bring to a strong simmer.
- Dissolve the bouillon into 1 Celsius hot water and add about half of this to the sauce. Bring to strong simmer. Repeat process until all the Merlot and chicken bouillon are gone. Let gently simmer for about 30 minutes.