SPRING RICE
INGREDIENTS
- 2 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 tablespoon turmeric
- 2 teaspoons garlic powder
- 3 cups rice
- 1 large diced carrot
- 2/3 cup peas (frozen or fresh)
- 2/3 cup white or yellow corn
- 1/2 diced red pepper
- 3 1/2 cups filtered water
Salad:
- 1 diced red onion
- 1 lemon (only juice)
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon chopped parsley
- Dash of salt
- Dash of ground pepper
PREPARATION
Place 2 1/2 tablespoons extra virgin olive oil in the rice cooker, add 1/2 teaspoon salt, 1/2 tablespoon turmeric and 2 teaspoons garlic powder, mix these with a wooden spoon and turn the rice cooker to ON position, to fry it a little bit.
Meanwhile, wash 3 cups of rice under running water until the starch is removed and water is clear, now put it in the rice cooker, add 3 1/2 cups of water, stir just until lumps disappear and color is uniform, then add 1 diced carrot, 2/3 cup peas, 2/3 cup corn and 1/2 diced red pepper. Stir and turn on the rice cooker again, it will automatically turn off when it is ready.
When the rice cooker is turned off, remove the lid and stir with a long metal fork from the bottom to the top, like digging, just to grain the rice.
Onion Salad:
For our salad, cut 1 small red onion, then wash it very well, rubbing with your fingers to get rid of the bitternes or change the water 3 times. Now put it in a bowl, add the juice of 1 lemon, a dash of salt and pepper, 1/2 tablespoon of extra virgin olive oil and about 1 tablespoon of finely chopped parsley, stir well and serve to accompany the spring rice.
Enjoy!
TIPS
You can organize the cutting boards by colors for vegetables, fruits, meat and fish.
The sofrito for the rice should not be toasted because it will give a bad taste to the rest of the preparation.
In this recipe you can use frozen corn and peas.
Let the onion rest in a bowl with salt and cold water, this way the sour taste is removed, after 10 minutes wash it very well until the water is transparent.