The next day we propose is this creamy rice with San Simón cheese and eggplant, a dish that feeds the eye and the nose before you start in the tasting power excellence, and rice is a simple but full of flavor and aromas. The cheese of San Simón da Costa that we used comes from Galicia, the same cheese with PDO, you can find in supermarkets and hypermarkets, we recommend not substitute another smoked cheese to try this recipe.
Creamy Rice of San Simón cheese and eggplant is easy to do, and fast, so you can prepare a dish for any day of the week. It might seem like a risotto, but the technique of preparation is not the same, although the risotto is also very easy to do, this creamy rice requires less attention, try it and we describe.
Round 300 grams of rice (we used rice truffle, optional), ½ onion, 800 grams of chicken stock, 1 c / c of Jamaica pepper, 1 eggplant, cheese 150 grams of San Simón da Costa, freeze-dried strawberries (optional ), extra virgin olive oil and salt. Peel and chop onion brunoise, wash eggplant and cut into thin slices, salal on both sides and put them in a colander.
Then clean them and dry them thoroughly with kitchen paper. Remove the skin from the smoked cheese and keep it wrapped in plastic, with her elaborate other recipes. Half the cheese cut into thin slices, and the other half into small cubes and then incorporate them into the rice. Put a saucepan on the fire with an oil fund, Fry onion over low heat until it almost starts to caramelize, remember to add a pinch of salt.
When the onion is just right, add the rice and pepper in Jamaica, and up a point or two the temperature of the fire, rehógalo until its color turns pearly. Add broth and then up the fire to boil, then, reduce heat to medium and cook the rice until the broth is almost absorbed and the grain is cooked to taste, at this time, is moving with a spatula occasionally.
Five minutes before turning off the heat, add cheese cut into cubes, mix well to melt and if you see that there is little broth, threatening to dry, add a little more broth and remove from heat, cover and let stand a couple of minutes if the rice is missing a point of cooking. While the rice is done, put a hot grill with a little olive oil and do the plates of eggplant with oil will be tender and pliable, if you want to also serve some crispy layer, do it with greased grill but not over oil.
Creamy rice served with San Simón cheese and eggplant, putting aside the slices of cheese on rice to be slightly melted. Finally, for contrasting flavors, textures and colors (optional ingredient), add chopped freeze-dried strawberries. Bon appetit!
Creamy Rice of San Simón cheese and eggplant is easy to do, and fast, so you can prepare a dish for any day of the week. It might seem like a risotto, but the technique of preparation is not the same, although the risotto is also very easy to do, this creamy rice requires less attention, try it and we describe.
Round 300 grams of rice (we used rice truffle, optional), ½ onion, 800 grams of chicken stock, 1 c / c of Jamaica pepper, 1 eggplant, cheese 150 grams of San Simón da Costa, freeze-dried strawberries (optional ), extra virgin olive oil and salt. Peel and chop onion brunoise, wash eggplant and cut into thin slices, salal on both sides and put them in a colander.
Then clean them and dry them thoroughly with kitchen paper. Remove the skin from the smoked cheese and keep it wrapped in plastic, with her elaborate other recipes. Half the cheese cut into thin slices, and the other half into small cubes and then incorporate them into the rice. Put a saucepan on the fire with an oil fund, Fry onion over low heat until it almost starts to caramelize, remember to add a pinch of salt.
When the onion is just right, add the rice and pepper in Jamaica, and up a point or two the temperature of the fire, rehógalo until its color turns pearly. Add broth and then up the fire to boil, then, reduce heat to medium and cook the rice until the broth is almost absorbed and the grain is cooked to taste, at this time, is moving with a spatula occasionally.
Five minutes before turning off the heat, add cheese cut into cubes, mix well to melt and if you see that there is little broth, threatening to dry, add a little more broth and remove from heat, cover and let stand a couple of minutes if the rice is missing a point of cooking. While the rice is done, put a hot grill with a little olive oil and do the plates of eggplant with oil will be tender and pliable, if you want to also serve some crispy layer, do it with greased grill but not over oil.
Creamy rice served with San Simón cheese and eggplant, putting aside the slices of cheese on rice to be slightly melted. Finally, for contrasting flavors, textures and colors (optional ingredient), add chopped freeze-dried strawberries. Bon appetit!
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