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Arroz con Azafrán y Chicharos (Rice with Turmeric Root and Peas)
Mexicans use turmeric root as a substitute for saffron. In fact, saffron and tumeric share the same name: asafrán.
Serves 16
6 tablespoons corn oil
2 onions, peeled and chopped
4 cups uncooked white rice
2-inch piece of tumeric root, peeled
4 cloves garlic
2 teaspoons black peppercorns
2 tablespoons salt (or to taste)
8 cups chicken broth or water
1 cup frozen green peas
In a 6-quart sauté pan or Dutch oven, heat oil and sauté onions. Add
uncooked rice, and sauté until the rice becomes opaque.
While the rice is sautéing, use a molcajete to grind the tumeric root with a
small amount of water, until it forms a paste. Using a mesh strainer, strain
out fibrous remains of the tumeric, and reserve the liquid. Then use your
molcajete to grind the garlic, pepper, and salt together. Set aside.
Once the rice is opaque, add the chicken broth. Add the tumeric paste and
the garlic paste. Stir to distribute the paste evenly. Once the rice begins
to simmer slightly, add the peas, and cover. Turn down to a low heat, and
simmer gently for 25 minutes. Do not lift the lid while cooking.
Tip: The fluffiness of the rice relies on keeping the steam from escaping
from the cooking pan. Therefore, you should not pick up the lid to check on
the progress of the rice.
I have developed a trick to know the exact status of my rice. I touch the
handle of the lid with my fingernail. If I feel a slight vibration, then the
rice is at a slow simmer, with cooking liquid still available. A hardy
rolling vibration means you should turn the heat
down. If you feel nothing, then the heat is too low, or you have run out of
simmering liquid. If that's true, your rice is probably ready.
If you don't have a molcajete, grind the tumeric root along with the garlic
in a blender with a small amount of water. Strain as directed above. Add
freshly ground pepper
instead of peppercorns. This recipe can easily be adjusted for 4 or 8
servings by dividing the ingredients by one half or one quarter.
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