My series on rice continues. My last post featured some fried rice I called ‘fried rice ala dominique’ (named after my daughter Isabel Dominique). I got a coupla emails requesting for more rice twists and recipes.
The Fried rice garnered good reviews and I thought of giving it just a bit of some tweaking. This valenciana is similar to the ‘fried rice ala dominique’ (in terms of ingredients and appearance), only more labor-intensive. But hey, don’t worry, this is the ‘quick to make’ version that’s great for harried moms like me.
I used jasmine rice instead of the usual malagkit na bigas. Chorizos and mushrooms were used to replace the usual chicken and prawns.
Oh how I loved biting on the rice that’s been coated with the chicken and ginger flavor. The harmony of flavors and spices just made the dish so satiating.
Yeah, this version is the scaled down and simplified version. Culinary purists might crucify me for simplifying this, but hey, I got things to do while I still want great food— in a snap. Simple but flavor-loaded.
So, here goes:
2 cups jasmine rice
5 cups chicken stock
*Okay fine, if you don’t have chicken stock, use 5 cups of water then add a cube of chicken broth
4 medium-sized shiitake mushrooms, sliced
1 stick chorizo de bilbao, chopped1 thumb-sized ginger, sliced
4 cloves of garlic, chopped
1 medium-sized red onion, minced
1 large bell pepper, julienned
2 tbsps turmeric powder
1/2 tsp spanish paprika (optional)
chives for garnishing
What to do:
1. Saute garlic, ginger, onion, bell peppers, chorizos and mushrooms. Season with salt and pepper.
2. Add rice, turmeric powder and broth. Give it a quick stir. Cover until done. Sprinkle with chopped chives before serving.