Saturday, October 16, 2010
3 cups bomba rice
9 cups of salted water (should taste like the ocean) (including the water from the asparagus)
1 lb of roasted red pepper, sliced into strips
4 cooked artichoke hearts
1/4 cup of pine nuts
1/2 cup of cooked large white beans
one jar of white asparagus
2 handfulls of fresh green beans
2 tablespoons of pimenton
pinch of paprika
one large grated tomato
4 cloves of garlic
1/3 cup of olive oil
2 cups of assorted wild mushrooms
I sauteed the garlic and mushrooms and pine nuts in the olive oil, the added mushrooms and when soft added the paprika and quickly mixed and added the grated tomato.
After another several minutes I added the water, paprika and the rice.
when the water came to a boil the green beans went in followed by the red pepper strips and large white beas.
when the water level lowered to the rice then I layered the artichokes and white asparagus on top. I kept it on the burners till a slight char developed on the bottom, then served.
Turned out great!