1. Cook rice in water according to package directions. 2. Melt bacon grease in stockpot and sear meat on both sides. 3. Remove meat and set aside. Add coarsely chopped vegetables to pot to soften. 4. Add wine to pot and scrape up brown bits on bottom. 5. Add meat back to the pot and add enough water to almost cover. 6. Bring to a boil then reduce temperature to simmer for 1.5-2 hours. 7. Remove meat and shred. 8. Remove bay leaves and use an immersion blender to blend the liquid. 9. Mix the butter and the rice flour together then add to the liquid. Increase temperature and stir occasionally until thickened. 10. Return shredded meat to the pot and add salt to taste. 11. Serve over 1/2 C rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
