Rice with vegetables Murcian style

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Rice with vegetables Murcian style
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Rice with vegetables Murcian style

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Easy
Rations

4

rations
Preparation time

25

minutes
Cooking time

20

minutes
Calories

255

kcal/ration
Resting time

5

minutes
Cooling time

0

minutes
Total time

50

minutes

Immerse yourself in a journey of vibrant colors and flavors with this recipe for arroz con verduras al estilo murciano, a dish that celebrates the freshness of the Murcian garden.

Begin by browning a rainbow of broccoli, green beans, garlic, artichokes and red bell pepper in olive oil until their essences emanate. Then, allow the tomato to melt delicately with the aroma of the sautéed vegetables. Pour the water, perfumed with saffron and parsley, and add a touch of salt to make room for the protagonist grain: the rice, which will be immersed in this liquid poetry for 20 minutes until it embraces every flavor.

Feel free to add a marine touch with tuna or cod or a squeeze of lemon before serving, and transform this dish into an even more unforgettable experience. While the flavors cook and mingle, let our carefully selected playlist accompany you, full of melodies that, like the spices, will enhance every moment in the kitchen. Get ready to enjoy a dish that not only nourishes the body, but also delights the soul.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 0,5 Small cauliflower

  • 1 handful Beans

  • 1 handful Garlic

  • 9 Artichokes

  • 3 Red bell pepper strips

  • 1 Natural tomato or 100 gr fried tomato

  • 1 handful Rice per person

  • Pinch of Saffron

  • Pinch of Parsley

  • Salt to taste

  • Olive oil

  • 1 glass Water per person

Pasos

  • With olive oil previously heated in a 28 cm frying pan, begin to brown the vegetables, one by one, over medium heat. Start with the broccoli cut into florets, then add the green beans cut into sticks, followed by the finely chopped garlic, and the artichokes cut into quarters. The red bell pepper strips are incorporated at the end. Fry these vegetables until they turn golden brown, which will take approximately 5 to 10 minutes. Stir frequently to ensure even cooking.
  • Transfer the vegetables to a bowl with paper towels to remove excess fat.
  • In the same pan, sauté the crushed natural tomato until it integrates with the vegetable juices, which will take about 5 minutes while stirring constantly.
  • Add the water to the pan along with a pinch of saffron and parsley, adjust salt to taste. Wait until the mixture comes to a boil.
  • Once the water with the spices is boiling, add the rice, distributing it evenly throughout the pan and cook over medium-low heat for 20 minutes. During cooking, check the water level and add more if the rice is not yet cooked and the liquid has evaporated.
  • Turn off the heat, cover the pan with a lid and let the rice rest for 5 minutes, allowing it to finish absorbing the liquids and flavors.

Notas

  • For a loose-grained rice that absorbs flavors well, bomba rice is an excellent choice. It is typical of Spain and is widely used in paellas and other rice dishes.
  • A trick to get rice at its perfect point is not to stir it too much once added to boiling water or broth. This can help achieve an ideal texture and prevent the rice from becoming mushy.
  • It is crucial to cut the vegetables evenly to ensure even cooking and an attractive presentation.

Información nutricional (por ración)*

  • Serving Size: 360g
  • Total number of serves: 4
  • Calories: 255kcal
  • Fat: 4g
  • Saturated Fat: 0.47g
  • Trans Fat: 0g
  • Sodium: 172.28mg
  • Potassium: 1036mg
  • Carbohydrates: 48g
  • Fiber: 11.54g
  • Sugar: 3.53g
  • Protein: 8.9g
  • Vitamin A: 1043IU
  • Vitamin C: 31.4mg
  • Calcium: 70.47mg
  • Iron: 4.06mg
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Key points of the recipe


  1. Even cooking of vegetables: Be sure to brown the vegetables evenly so that each one brings its own flavor and texture to the dish. This is achieved by cutting them into similar sizes and stirring them frequently while cooking.
  2. Choice and handling of rice: Use bomba rice to obtain loose grains that absorb flavors well. Avoid stirring the rice excessively once it is cooking to prevent it from becoming mushy.
  3. Liquid balance: Keep an eye on the water level during the cooking of the rice and add more if necessary. This will ensure that the rice is cooked perfectly and is neither too dry nor too soupy.

Pairing with wine

When considering a pairing for Murcian-style rice with vegetables, I would look for a wine that complements the freshness and lightness of the vegetables, included in the dish without overwhelming the balance and subtle flavors. The components to be considered would be:

1. Acidity: A wine with good acidity will refresh the palate and counteract the unctuousness of the olive oil.
2. Body: A light to medium wine, so as not to overload the dish which is equally light and fresh.
3. Aromas and flavors: Wines that offer herbaceous profiles or with vegetal notes can complement the vegetables and the touch of saffron.

For this dish, I would recommend:
– A Verdejo from Rueda, which is a Spanish white wine with good acidity, herbal and mineral notes, and a light to medium body. These wines generally have the articulation and lightness that can elegantly accompany the delicate nature of vegetables without overpowering them.

РAn Albari̱o from Galicia is another excellent choice, with its intense aromas, freshness and lively acidity. Its fruity profile and citrus notes can especially enhance the fresh flavors of rice with vegetables.

If you prefer a wine with bubbles, a Cava Brut would be an interesting alternative. The effervescence and acidity of Cava could cleanse the palate between bites and add a textural dimension to the pairing.

Avoid wines with too much body or high tannins, such as large aged reds, as they may overshadow the flavor of the vegetables and detract from the freshness of the dish.

In summary, the goal with this Murcian-style vegetable rice dish is to choose a wine that has enough character to complement the flavors, but without competing with the lightness and freshness of the vegetables.

Beer pairing

Pairing a beer with Murcian rice and vegetables can be a delight, as the contrasts or similarities of flavors can complement this Mediterranean recipe full of fresh and natural vegetable flavors.

For this recipe, one option would be to pair it with a Blonde Ale or a light wheat beer. Here’s why:

– Blonde Ale is a blonde beer with a smooth and balanced flavor, with a soft malty touch and a not very marked hop profile. The lightness and relatively subtle flavor profile of a Blonde Ale would not overwhelm the fresh, delicate flavors of vegetables and rice. In addition, its medium body would help refresh the palate without competing with the flavors of the food.

– Wheat beers, especially Witbier or Hefeweizen style beers, tend to have notes of citrus and spice (such as coriander or clove) that can echo the herbs and hints of lemon recommended for this recipe. Its carbonation and acidity can also help cleanse the palate between bites, which enhances the overall tasting experience.

It is worth mentioning that, although these are generalized recommendations, the choice of the best beer may depend on the specific profile of each brand and personal tastes. Ideally, look for a beer that is refreshing and does not overpower the flavors of the dish.

Pairings that should be avoided with this dish would include very bitter beers, such as IPAs (India Pale Ale), as the strong hops could dominate and contrast negatively with the smoothness and freshness of the vegetables and rice. Also, beers with a very robust profile and roasted or smoked malts, such as a Stout or Porter, could be too intense and overshadow the delicate flavors of the food.

In short, look for balance, freshness and complementarity when choosing a beer to accompany a Murcian rice and vegetables.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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