Wednesday, 20 July 2011

Mallorcan rice

Mallorcan Rice

The Spanish have many rice dishes, paella being the most popular and renowned. This delicate Mallorcan rice dish is full of varied textures and works well both as a light lunch with salad or as a side dish. I served it with a juicy Mallorca oven-baked fish/aubergine dish.
Serves 2
½ litre vegetable stock                 
200 g long grain rice (100g per person)
2 potatoes, peeled, diced
4 cloves garlic, peeled, lightly crushed
2 tomatoes, halved
Handful, Chickpeas from a tin (if using dried, soak over-night before cooking)
Sea salt and black pepper

Heat oven to 200 degrees.
Fry garlic and potatoes in a little olive oil, until slightly soft. Add the halved tomatoes, chickpeas and rice and continue frying for a few minutes, stirring occasionally. Pour over the boiling stock, stir together and transfer to an oven dish. Bake covered for approx 18 minutes.

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