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    Asopao & Congee Recipes

    Moro de Guandules [Recipe + Video] Rice with Pigeon Peas

    Dominican
    Side
    ​

    6 servings

    porsi

    10 minutes

    waktu aktif

    35 minutes

    total waktu
    Mulai Memasak

    Bahan-bahan

    2 tablespoons olive oil (divided)

    1 teaspoon chopped cilantro (or parsley)

    ¼ cup chopped celery

    ⅛ cup capers (optional)

    1 teaspoon mashed garlic

    12 pitted green olives (cut into halves, optional)

    ¼ cup chopped cubanelle (1 pepper, aprox)

    1 oregano (dry, ground)

    2 teaspoons salt

    3 cup pigeon peas (boiled or canned)

    ½ cup tomato sauce

    2 cup coconut milk (or broth or water)

    4 cup rice (medium grain, carolina, canilla)

    Petunjuk

    1. Cook vegetables and guandules

    Cook vegetables

    Heat 1 tablespoon of oil in a 1½ gallon [6 liters] iron pot and add the cilantro, celery, capers, garlic, olives, peppers, oregano, and salt. Cook and stir for a minute. Add the guandules, also while stirring.

    2. Cook rice

    Cook rice

    Once the vegetables are well heated, add 2 cups of water, tomato sauce, and coconut milk and bring to a boil. Stir in rice and simmer over medium heat, stirring regularly, and removing as much as you can of the rice that sticks to the bottom. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover, and stir in the remaining oil. Move the rice from the bottom to the top so it cooks uniformly. Cover again and simmer another 5 minutes.

    .3 Try rice

    Try rice

    Uncover and taste. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

    4. Serve

    Serve

    Remove from the heat and serve (see suggestions above the recipe.

    Nutrisi

    Ukuran Porsi

    -

    Kalori

    762 kcal

    Total Lemak

    23 g

    Lemak Jenuh

    15 g

    Lemak Tak Jenuh

    -

    Lemak Trans

    -

    Kolesterol

    -

    Natrium

    945 mg

    Total Karbohidrat

    122 g

    Serat Diet

    8 g

    Total Gula

    1 g

    Protein

    17 g

    6 servings

    porsi

    10 minutes

    waktu aktif

    35 minutes

    total waktu
    Mulai Memasak

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    Bahan-bahan

    2 tablespoons olive oil (divided)

    1 teaspoon chopped cilantro (or parsley)

    ¼ cup chopped celery

    ⅛ cup capers (optional)

    1 teaspoon mashed garlic

    12 pitted green olives (cut into halves, optional)

    ¼ cup chopped cubanelle (1 pepper, aprox)

    1 oregano (dry, ground)

    2 teaspoons salt

    3 cup pigeon peas (boiled or canned)

    ½ cup tomato sauce

    2 cup coconut milk (or broth or water)

    4 cup rice (medium grain, carolina, canilla)

    Petunjuk

    1

    1. Cook vegetables and guandules

    2

    Cook vegetables

    3

    Heat 1 tablespoon of oil in a 1½ gallon [6 liters] iron pot and add the cilantro, celery, capers, garlic, olives, peppers, oregano, and salt. Cook and stir for a minute. Add the guandules, also while stirring.

    4

    2. Cook rice

    5

    Cook rice

    6

    Once the vegetables are well heated, add 2 cups of water, tomato sauce, and coconut milk and bring to a boil. Stir in rice and simmer over medium heat, stirring regularly, and removing as much as you can of the rice that sticks to the bottom. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover, and stir in the remaining oil. Move the rice from the bottom to the top so it cooks uniformly. Cover again and simmer another 5 minutes.

    7

    .3 Try rice

    8

    Try rice

    9

    Uncover and taste. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

    10

    4. Serve

    11

    Serve

    12

    Remove from the heat and serve (see suggestions above the recipe.