4 leafs Verbena
1 Lime (scraped and juiced)
1 Apple
50g Shredded Coconut
Salt & water q.b.
Preparation mode
Sauté the onion in the butter. Add the raisins, the pine kernel, the rice and wrap. Add to the sauté the scraped lime, temper with salt and water. Cover and cook for 12 minutes after boiling.
Peel the apple, cut into cubes and along with the verbena leaves add to the rice in the last 7 minutes of baking. Arrange the cooked rice on a platter, sprinkle with the coconut and sprinkle with a tablespoon of lime juice. Tip: Replace 2 dl of water with the same amount of coconut milk.
Tip: Replace 2 dl of water with the same amount of coconut milk.
5 Persons
25 Min.
+
Stewed bacon with mushrooms
Ingredients
1 Chopped onion
1dl Olive Oil
200g Bacon
250g Shitake mushrooms
300g stewed rice d`Avó
Salt, pepper and water q.b.
Preparation mode
Sauté the chopped onion and the bacon, cut into cubes, in the oil. Add the mushrooms, the rice and let fry.
Temper the prepared with salt and pepper and add boiling water. Cover the pan and cook for 12 minutes after raising the boil. To finish, stir the rice with a fork to loosen, let stand 5 minutes and then serve.
Tip: Replace 2 dl of water with the same amount of coconut milk.
200g Bacon
1 Green capsicum
1dl White wine
300g Carolino rice d'Avó
Salt, pepper and water q.b.
Preparation mode
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Cut the cod loins into not too small pieces and set aside. Chop the onion, the garlic, the tomato and add the olive oil to braise. Add cod and bacon cutted into small strips; temper with salt and pepper.
Then add the chopped capsicum, the wine, the rice, the water and cover the pan. Cook for 8 minutes after boiling and serve immediately.
Tip: Replace the bacon with 250g of shrimp.
CONTACTS
Polo Empresarial Cecílio
Zona Industrial Monte da Barca
2100-051 Coruche, Portugal
