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Orchard rice: recipe for electric rice cooker

1 Ago

One of the most popular recipes of this blog, one of the first that I published, was the Rice with chicken, recipe for electric rice cooker. Recently, this recipe has gave me lot of happiness. Statistics put it on the top of the ten more viewed posts, before the Turkey sirloin in apple sauce and Buttercream: cake cover, in this order. In order to answer to the needs of more electric rice cooker´s new recipes I´ll cook up some of them as soon as be possible. For the time being, I leave you with a rice recipe that combines the best products of the orchard. Vegetables, I guess, are available all the year in supermarkets and greengrocers, at least here in Spain.  

The recipe that I shares today has not animal proteins at all, but you can add some chicken, turkey, pork or Spanish chorizo; or if you prefer seafood, then add some shrimps, crab or your favorite fish. Whatever, meat or seafood, you should add it to the stir-fry and cook before mix with the rice and incorporate all to the electric rice cooker. This recipe doesn´t contain this kind of proteins because it was the accompaniment of this Pork sirloin with sweet mustard sauce. Now, let´s get into the kitchen and try this recipe.

All rights reserved by Tras La Receta

All rights reserved by Tras La Receta   

Ingredients:

2 cups round rice (Brillante Sabroz)
4 cups vegetables or chicken broth
1 small broccoli
1 small eggplant
1 zucchini
2 carrots
1/2 green sweet pepper
1 onion
1 leek
4 garlic cloves
4 tbsp tomato sauce
1 bay leaf
1 cilantro sprig
1 tsp pimentón de la Vera (sweet paprika)
1/2 tsp toast cumin
1/2 tsp saffron
5 tbsp extra virgin oil olive
salt
black pepper

How to prepare Orchard rice: recipe for electric rice cooker

  1. Separate the broccoli branches; cut the eggplant, the zucchini and the green pepper into small dices; cut the carrots into fine half moons; the onion and leek in brunoise.
  2. Peel the garlic and mash the cloves into a mortar with a pinch of salt and the cumin.
  3. Heat the oil into a pan. Add the mashed garlic, the onion and leek and let stir-fry.
  4. This is the moment for adding meat or seafood. Remember season it and stir-fry until golden.
  5. Incorporate the green pepper and the carrot, let cook 5 more minutes.
  6. Add the broccoli, sauté just a couple of minutes.
  7. Put aside from the heat. Add the eggplant and the zucchini at last moment. Add the paprika, the cilantro finely cut and the bay leaf.
  8. Incorporate the rice to the stir-frying, out of the heat.
  9. Put the 4 cups of chicken or vegetables broth with the tomato sauce and the saffron into the electric rice cooker. Incorporate the vegetables and rice. Mix. Check the salt.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  10. Turn on the rice cooker and it will do the rest.

Remember that our ingredients can´t be hot, specially the broth, in order to avoid our rice cooker ends before the rice cooks. As soon as the rice cooker alert you it has finished, unplug, let it rest for 8 to 10 minutes and then stir and serve. A delicious recipe with all the nutrients of these vegetables.

If you decide to add meat or seafood, the amount of the main ingredients (vegetables not rice) must be the half. Enjoy it!

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Ham and spinach risotto: Italian recipe

6 Jul

As I recently promised, here I come with a risotto, whose recipe I came across dusting my little library. The rice is one of the feedings that I cook more often, and for this reason I try to eating it in many different ways. It´s the heritage from Cuba, where there is not one day when it doesn´t eat rice. The proposal that I present today tries to follow my book´s recipe, but as always, you´ll find here my personal touch.

And as always too, here you have some notes of the risotto, whose Italian nature it isn´t unknown. Originative from northwest of this nearby country, specifically from the East of Piamonte, West of Lombardía and Verona, places plenty of rice, the risotto is a pillar in the north gastronomy. The clear future of this Italian dish is the cheese, generally Parmesan, and a high quality rice variety, round-medium to small grain white rice, with less amylose, that makes possible when it liberates more starch, a creamiest and tastiest rice.

Although I didn´t use none of the varieties that more frequently are used in Italy for the risotto, here I mention some of the most popular. They’re Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma y Vialone Nano. The best and most expensive varieties are Carnaroli, Maratelli y Vialone Nano, with little differences between them. The Carnaroli, for example, is less likely than Vialone Nano to get overcooked, but the Vialone Nano, being smaller, cooks faster and absorbs condiments better. The matter is that you can choose a round rice, just like some we have here in Spain. If you follow my tips you’ll get a risotto with the authentic taste.

Todos los derechos reservados por Tras La Receta

Todos los derechos reservados por Tras La Receta

This is the English version for Risotto de Jamón Cocido con espinacas that you can read here.

Ingredients to prepare Ham and Spinach risotto

4 cup boiling chicken broth (you can dissolve 2 tablets in the same measure of boiling water)
225 gr fresh spinach
120 gr ham
1 tbsp olive oil
3 tbsp butter
1 chive finally chopped
280 gr white round rice
3/4 cup dry white wine
1/2 cup evaporated milk or cream
85 gr grated Parmesan cheese
1 tbsp finally chopped peppermint
salt and pepper

How to prepare Ham and spinach risotto

  1. Cut finally the chive. Wash and cut the spinach julienned and cut the jam into strips. Reserve all.
  2. In a thick base pan heat the olive oil with 2 of the three butter tablespoons until it be completely melted.
  3. Add the chive y salt to taste if the butter hadn´t salt. Sauté until the chive starts to change its color. Care not to burn.
  4. Down heat, add the rice and stir in order to mix with the butter and the chive. Leave just a couple of minutes and just when the grains be transparent add the wine and leave it until it has evaporated.
  5. Now it comes the moment when you have to add the chicken broth, ladle by ladle. Low the heat just a bit in order to the liquid burble.
  6. Leave it cook for 15 to 20 minutes depending on the strength of the rice or until the broth has been absorbed.
  7. A few minutes before finishing the cook add the spinach and the ham we had cut and set aside.
  8. After the cook time has finished incorporate the rest of the butter and evaporated milk or cream. Stir, add the cheese and the peppermint, and stir again.
  9. Put salt y pepper to taste y dish it up right away.

    Todos los derechos reservados por Tras La Receta

    Todos los derechos reservados por Tras La Receta

If you like exotic flavors click here and learn how to cook a delicious Rice with pistachios and dates.

Rice with chicken: recipe for electric rice cooker

2 Nov Arroz con Pollo

Today I wanna share a rice with chicken easy recipe that my grandmother used to prepare very often.  The reasons, beyond the economic, they used to answer to the pleasure of seating us at the eating table to enjoy this simple but delicious dish.  We usually ate it with an onion rings and tomatoes salad, and “tostones“. This last recipe you can see it at HERE.

With a whole middle chicken or a half of a bigger one, my grandma prepared a tasty broth (the base of our rice), a noodle soup and, if the meat reached, we could enjoy, as well,  an “aporreado”, that was no more than crumbled chicken with tomato sauce.

This time, with a half of a chicken I prepared a rich consommé that we will use to cook this recipe.

Arroz con Pollo

Rice with chicken (4 people)

Ingredients for chicken broth:

  • 1 chicken
  • 6 cups of water
  • 2  garlic cloves
  • 1 onion
  • 1 leek
  • 1 carrot
  • 2 potatoes
  • cilantro and fresh parsley (to your taste)
  • 1/2 tsp sweet cayenne
  • 1/2 tsp cumin
  • 1 bay leave

Ingredients for rice with chicken

  • crumbled chicken from the broth
  • 2 cups round white rice
  • 3 cups chicken broth
  • 1/2 cup of beer (lager)
  • 1/3 cup olive oil (preferentialy extra virgin olive oil)
  • 150 ml tomato sauce
  • 3 garlic cloves
  • 1 onion
  • 1/2 red pepper
  • 1 bay leave
  • 1 can sweet corn
  •  salt and pepper

How to prepare chicken broth

  1. Add to a stewpan or pressure cooker the water with the onion, the garlic, the bay, the sweet cayenne, the cilantro, the carrot, the potatoes and the leek.  Cut the leek en three parts, scrape the carrot and peel the potatoes.
  2. Cut the chicken into pieces, add them salt and pepper, and cook them with an oil splash until the chicken browned. Then pass the chicken to the pressure cooker, put the top and the heat low until it takes pressure, now you must reduce it and count 10 minutes. Then, put it down, let the pressure be released. Take the chicken, keep it, and leave the broth be cool. It´s very important when you cook into a rice cooker to use cold water or whatever liquid yo use it, let it be cool, whether the the rice cooker ends the cook before our rice be  completely done. All the ingredient should be, preferentely, al room temperature. If you can´t prepare the consommé or broth before, then you should, at least, temper it after you make it.
  3. Now crumble the chicken and let it free of bones, but if you prefer you can make the rice with the entire pieces.

Cómo preparar el arroz con pollo

  1. It´s ready the cicken so come back to the broth that should be cool and use 3 cups of them.
  2. Crush 3 garlic cloves into a mortar with salt and pepper. Cut into small dice the red pepper and the oinion. Put all into a pan and still-fry. Add the chicken, the round rice and tomato sauce, mix during 1 minute and remove from the fire.
  3. In the last step, put the chicken broth and the lager into the electric rice cooker, check the salt and turn it on.
  4. When the rice cooker ends, unplug it, add the sweet corn and a cold water splash, and let the rice reposing during 10 minutes. After that stir the rise and served it. You can enjoy more this recipe with tostones that yo can find here.

If you have not a rice cooker you can also cook this recipe at a thick bottom wide pan. Just let the rice for 20 minutes, low heat, until the rice absorbs all the liquid. The procedure after that it is the same: sweet corn, 10 minutes reposing, stir and have a great lunch or dinner 😉

 

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