Arroz con alcachofas y champiñones

Rice with artichokes and mushrooms

Rice with artichokes and mushrooms
 
Rice with artichokes and mushrooms
 
Rice with artichokes and mushrooms
 

Esta receta de arroz con verduras resulta un plato delicioso y fácil de preparar, además como mejor se digiere el arroz es con verduras. El toque de los cítricos le da un sabor especial y muy agradable. Las alcachofas españolas son extraordinarias y suelen tener un precio muy razonable. Hay que aprovechar de este fantástico alimento en su temporada.
No te preocupes si haces de más porque el arroz con verduras está mucho más gustoso al día siguiente. Guárdalo en la nevera bien tapado y disfrútalo también al día siguiente.

Come alcachofas:

son bajas en calorías, ayudan al funcionamiento de la vesícula y son beneficiosas para el hígado, además tienen propiedades antiinflamatorias.

This rice reipe with vegetables is a delicious and easy dish to prepare. Eat rice is better digested with vegetables. The touch of citrus gives it a special flavor very nice. Spanish artichokes are extraordinary good and normally have a very reasonable price. We must take advantage of this fantastic food in season.
No worries if you do more than necessary. Rice with vegetables is much more tasty the next day, keep tightly covered in the fridge and enjoy it again the next day.

Eat artichokes :

are low in calories, help the functioning of the gallbladder and are beneficial to the liver, also have anti-inflammatory properties.

 

 

Receta

Ingredientes: (para dos personas)
(Para tres personas)

    3 puñados de arroz largo
    6 champiñones
    3 ajos tiernos
    3 alcachofas
    Una cebolla mediana
    Un vaso de vino blanco
    2 vasos de agua
    Una cucharadita de cúrcuma
    Pimienta negra y roja recién molida
    Sal
    Una cucharada sopera de salsa de soja
    Una pizca de azúcar de caña
    Aceite de oliva virgen extra
    Perejil

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For two persons)

    3 handfuls of rice over
    6 mushrooms
    3 spring garlic
    3 artichokes
    A medium onion
    A glass of white wine
    2 glasses of water
    A teaspoon of turmeric
    Freshly red and ground black pepper
    Salt
    One tablespoon of soy sauce
    A pinch of sugar cane
    Extra virgin olive oil
    Parsley

Directions:

  1. Wash and cut the vegetables: Peel and finely chop the onion. Cut into very thin slices the spring garlic. Finely chop three mushrooms and the other three of them cut into 4 pieces.
  2. Arrange the artichokes: Cook only the most tender part of the artichokes but with hard leaves you can make stock (I’ll tell you in another recipe). Cut two whole slices to serve as topping, the rest into small pieces. Immediately add lemon juice to avoid browning.
  3. Smooth frying: Add olive oil to a deep pan or wok, heat and start frying the chopped onion. When the onion starts to become transparent add the chopped artichokes, mushrooms and tender garlic. Add salt and a little of red and black pepper freshly ground according to your taste more or less spicy.
  4. Add rice: Saute rice with vegetables, stirring occasionally. Add the turmeric and stir again.
  5. And now add the broth: Start adding a glass of white wine and stir, wait until the rice has absorbed it. Pay attention and stir from time to time. Once the rice has absorbed the wine, add a glass of hot water (optionnally you could add half a tablet of concentrated vegetable broth to get more flavor). At this point, add the soy sauce and a pinch of sugar to correct acidity of the white wine. Cook covered for about 10 minutes over medium heat. Check from time to time because once the water has been absorbed you shall add the second glass of water and continue cooking until the broth is absorbed completely.
  6. Fry the topping: In a skillet with a little olive oil, fry the sliced ​​artichokes and mushrooms into quarters till get browned.
  7. At the table: Serve the rice garnished with fried artichokes and mushrooms, add a slice of lemon.


 

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