Thursday, October 28, 2010

Arroz a la Valenciana

arroz a la valenciana

Ingredients
  • 1 cup cooked malagkit (glutinous or sticky rice)
  • 2 cups cooked rice
  • 1 cup mushroom, sliced
  • 1 cup garbanzos
  • 1 cup gisantes (sweet pea)
  • 2 cups fried sliced gluten
  • 1 box spaghetti, cut in pieces and boiled
  • 1 can pimientos, sliced
  • 1 cup tomato sauce plus 1/2 can stock or water
  • 2 tablespoons onions, minced
  • 1 teaspoon sage, optional
  • 6 hard-boiled eggs, sliced or quartered
  • Salt

Procedure
  • Saute onions in 2 tablespoons oil. Add tomato sauce and pimientos, cook a few minutes, and add mushroom gluten, garbanzos and peas.
  • Season with salt, MSG (optional) and sage.
  • Mix well and cook 5 minutes, then add rice and spaghetti.
  • Mix very well. Garnish with eggs, pimientos and green onions.

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