Earthy Delights Recipe
http://www.earthy.com/
Cuitlacoche RiceBecause of the dark gray-black color of the cuitlacoche, this dish
is also known as "black rice" or "arroz Negro". It's actually one of
the easiest ways in which to start cooking with cuitlacoche. It's
delicious served with a brightly colored vegetable stir-fry, such as
Ingredients:
1 cup rice, soaked for 15 minutes in very hot water,
rinsed, and dried
1/2 medium white onion, peeled and chopped fine
2 large cloves garlic, peeled and minced
2 tablespoons extra virgin olive oil
1/2 pound of cuitlacoche, or fresh-cut cuitlacoche from two ears of corn
2 cups hot chicken stock
or
vegetable stock
1 cup fresh corn kernels
Sea salt to taste
Preparation:
Sauté the dried rice kernels in hot oil using a large, heavy pot.
Add the onion and the garlic and cook, stirring constantly, until
the rice is golden brown.
Add the chopped cuitlacoche and cook until the juices run out and evaporate.
Stir in the hot broth and the corn, plus the salt and pepper to taste. Lower the heat and cook, covered, until the liquid is absorbed and the rice is tender.
Directions:
Because of the dark gray-black color of the cuitlacoche, this dish
is also known as "black rice" or "arroz Negro". It's actually one of
the easiest ways in which to start cooking with cuitlacoche. It's
delicious served with a brightly colored vegetable stir-fry, such as