Rice with chanterelles and tail stew, a recipe ideal for use in mushroom season.
When do rice at home I have the habit of using a system such as I have close at hand: the fist or "handful". A very traditional custom in the kitchen of grandmothers who have seen use in many of our mothers occasion and we now use us. To measure the amount of rice to be cast per person is usually used a glass. We have always heard "a glass of rice by two of water or broth" as ideal for a perfect rice measure.
As I say, I'm from "handful" and broth miss it to "eye", there are days that nail and other days I get the more soupy rice ... I mention this because what we learn from our mothers is what we teach our children as the "odious practice" that had, that I did not like as a child, to reuse leftovers for dinner or to prepare food the day after.
These two habits are what I used to do this rice with chanterelles and stewed oxtail. A recipe that we made with leftover stew Rabo to which we added a "handful" of rice.
The result is a rice with chanterelles that has excited us.
Ingredients rice with chanterelles and oxtail stew for 4 people:
3 or 4 Trozosde Rabo Guisado and broth
4 handfuls of rice (300 gr. More or less)
1 spring onion
1/2 red bell pepper
1/2 green pepper
250 gr.de Níscalos
1 ripe tomato grated
1 Garlic
Extra virgin olive oil
Salt
Rice with chanterelles Preparation:
Desmigamos the pieces of oxtail stew beef. The flesh into a bowl and reserve the bones become introduce them into the broth, we will have in a casserole. Add a glass of water and put to simmer.
While sauté in a pan or paella pan with four tablespoons of olive oil and garlic chives, finely chopped.
When we see that is transparent, we incorporate clean and chopped peppers. Let them do over medium heat for a few minutes.
Add the grated tomato, stir and season.
Let simmer until water evaporates tomato.
Add clean chanterelles and cut into pieces and add the rice, stir and adding broth gradually, stirring gently.
After 10 minutes of cooking, add the meat and broth. And we continue stirring gently from time to time. After 18 minutes remove, let stand a few minutes, serve and tasted.
Note: The broth will add about 750 ml. 250 gr. rice (3 x 1 broth rice)
Source: http://eladerezo.hola.com/recetario/arroz-con-niscalos-y-rabo-guisado.html