The baked rice is a dish that you eat as much as I never tire, now in summer soil not prepare much, because it's so hot ... But every once in a while I give the whim and I do at home like a lot, so they ask me too much, if I do in winter insurance once a week, is a very typical Valencia rice, each house has its trick, but although varying in any ingredients, the result is much the same, always a delight .
To me what I like baked rice is the substance that gives the broth, if we had a good base and a good stock, would be almost impossible for a rich and delicious result, so when you elaborate, remembers well add broth that you cook on the pot or expressly for this recipe a good broth with meat go to incorporate into the pan to bake, that is the secret of this dish.
The ground sausage but not eat, this time I always do, the charm of this traditional dish is to eat as a little of everything and there's the icing, a rich dish, a little heat very nutritious, but occasionally we can afford.
To me what I like baked rice is the substance that gives the broth, if we had a good base and a good stock, would be almost impossible for a rich and delicious result, so when you elaborate, remembers well add broth that you cook on the pot or expressly for this recipe a good broth with meat go to incorporate into the pan to bake, that is the secret of this dish.
The ground sausage but not eat, this time I always do, the charm of this traditional dish is to eat as a little of everything and there's the icing, a rich dish, a little heat very nutritious, but occasionally we can afford.
Baked RiceIngredients
2 cups rice
3 cups of broth
1 head of garlic
Saffron
Salt
Extra virgin olive oil
A handful of beans
1 potato
1 tomato cut in half
1 tomato sofrito beautiful for
1 turnip
3 pieces of sausage
3 pieces of beef rib
3 beef marrow bones and knee
Instructions
Traditional Preparation
Take a pan add a drizzle of extra virgin olive oil, fry the grated tomato have previously, give a few laps incorporates meat and bones and still gives some more laps accounts.
Stir in potatoes, turnips and beans, you have to take them to soak the night before, and gives a more ridden my.
Cover with water all the meat, add the saffron, salt and cook over high heat until it starts to boil, once it boils lower heat and simmer about 1 hour or so, if you cook in pressure cooker 40 minutes .
Over time, your check is in the salt and if your cooking is correct if so, remove the meat, potatoes, turnips, beans and bones reservation.
Preheat oven to 220 º.
In a casserole add the rice and broth gives a few laps and incorporates the halved tomatoes, black pudding, potato, turnip, beans and meat.
Bake at 200 °, 35-40 minutes, must be completely entourage. Traditional Preparation
Take a pan add a drizzle of extra virgin olive oil, fry the grated tomato have previously, give a few laps incorporates meat and bones and still gives some more laps accounts.
Stir in potatoes, turnips and beans, you have to take them to soak the night before, and gives a more ridden my.
Cover with water all the meat, add the saffron, salt and cook over high heat until it starts to boil, once it boils lower heat and simmer about 1 hour or so, if you cook in pressure cooker 40 minutes .
Over time, your check is in the salt and if your cooking is correct if so, remove the meat, potatoes, turnips, beans and bones reservation.
Preheat oven to 220 º.
In a casserole add the rice and broth gives a few laps and incorporates the halved tomatoes, black pudding, potato, turnip, beans and meat.
Bake at 200 °, 35-40 minutes, must be completely entourage.
2 cups rice
3 cups of broth
1 head of garlic
Saffron
Salt
Extra virgin olive oil
A handful of beans
1 potato
1 tomato cut in half
1 tomato sofrito beautiful for
1 turnip
3 pieces of sausage
3 pieces of beef rib
3 beef marrow bones and knee
Instructions
Traditional Preparation
Take a pan add a drizzle of extra virgin olive oil, fry the grated tomato have previously, give a few laps incorporates meat and bones and still gives some more laps accounts.
Stir in potatoes, turnips and beans, you have to take them to soak the night before, and gives a more ridden my.
Cover with water all the meat, add the saffron, salt and cook over high heat until it starts to boil, once it boils lower heat and simmer about 1 hour or so, if you cook in pressure cooker 40 minutes .
Over time, your check is in the salt and if your cooking is correct if so, remove the meat, potatoes, turnips, beans and bones reservation.
Preheat oven to 220 º.
In a casserole add the rice and broth gives a few laps and incorporates the halved tomatoes, black pudding, potato, turnip, beans and meat.
Bake at 200 °, 35-40 minutes, must be completely entourage. Traditional Preparation
Take a pan add a drizzle of extra virgin olive oil, fry the grated tomato have previously, give a few laps incorporates meat and bones and still gives some more laps accounts.
Stir in potatoes, turnips and beans, you have to take them to soak the night before, and gives a more ridden my.
Cover with water all the meat, add the saffron, salt and cook over high heat until it starts to boil, once it boils lower heat and simmer about 1 hour or so, if you cook in pressure cooker 40 minutes .
Over time, your check is in the salt and if your cooking is correct if so, remove the meat, potatoes, turnips, beans and bones reservation.
Preheat oven to 220 º.
In a casserole add the rice and broth gives a few laps and incorporates the halved tomatoes, black pudding, potato, turnip, beans and meat.
Bake at 200 °, 35-40 minutes, must be completely entourage.
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