Friday, January 22, 2010

Inner Evolving Yamaní Rice Stew

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)
  • Brown yamaní rice
  • 15 teaspoons lentil beans
  • Olive oil (or sunflower oil)
  • Onion
  • Green onion
  • White cabbage, shredded
  • Red cabbage pepper, diced
  • Carrots, diced
  • Pumpkin, diced
  • Parsley, chopped
  • Rosemary
  • Oat bran
  • Vegetable broth
  • Water
  • Salt and pepper (optional)
Directions (to make vegetable broth):
1. Add around a liter of water (the amount of water would be according to the amount of vegetables you are preparingthe aim is that it doesn’t become runny,
But more or less dry,a little dry, the mixture)
2. Sprinkle it with vegetable broth like rain to avoid the formation of lumps, to get it dissolved
3. Keep on stirring it gently until the preparation becomes smooth

Directions (to make inner evolving yamaní rice stew ):
1. Switch on the stove
2. Add the oil as much as you like (olive oil, sunflower oil, or canola oil)
3. When the oil is hot start frying the onion slightly
4. Add the salt to the onion to make all of its juices come out
5. It is important to stir this preparation continuously
6. Add the green onion
7. Add a cup of yamani rice
8. Reduce the heat to minimum
9. Not to stop stirring this preparation at this time to keep it from being burnt
10. Stirring it around a minute and a half, 2 minutes
11. Sealing the rice (making it hard on the outside) around between 35 and 40 minutes
12. Reduce the heat a little
13. Add liquid with the broth very very carefully (don’t add to much)
14. Stir a little
15. Add the 15 spoonfuls of lentils
16. Add the vegetables, from the hardest to the softest
17. Add diced pumpkin
18. Add carrot
19. Add the red pepper
20. White cabbage
21. Cover it
22. Leave it to cook on the lowest heat, for more or less 35 or 40 minutes
23. Lift the lid and check the liquid (there must be liquid in the preparation, but not much, the stew’s characteristic is that it hasn’t got much liquid in it)
24. After it finished the characteristic of a stew which is a dish with almost no liquid
25. Before serving, you can adjust the flavors. (you can add some salt, pepper, or whatever you like to add)