Resbaladeracosta Rican Barley And Rice Drink Recipes

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)

Steps:

• Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
• Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
• Turn off heat and let rice sit, uncovered, for 10 minutes more.

HOME

Steps:

• Combine rice, barley, cinnamon sticks and cloves in a medium saucepan. Add 3 cups water to cover the mix. Bring mix to boil on medium high heat; reduce heat to low. Cover; cook for 20 minutes or until rice is soft (some additional water may need to be added to reach desired rice texture). Remove from heat. Let it stand for 15 minutes. Discard cinnamon sticks (cloves can stay). Stir in cinnamon, nutmeg and vanilla extract.
• Transfer half of grain mixture to blender container. Pour in 1 1/2 cans of evaporated milk and 3/4 cup water. Cover; blend until smooth. Strain mixture through fine mesh strainer, into a wide mouth pitcher, using a spoon to press the grains against the strainer to get the most liquid out. Discard grains. Repeat with remaining grain mixture, evaporated milk and water. Stir in sugar to taste. Add additional water to thin to desired consistency, if necessary. Cover and refrigerate until well chilled, about 3 to 4 hours. Serve cold.

RESBALADERA(COSTA RICAN BARLEY AND RICE DRINK)

Steps:

• Place the rice, barley and cinnamon sticks in a large saucepan and cover with 4 cups water. Bring to a boil and then lower the heat to a simmer and cover.
• Simmer, covered, for 20 minutes. Add more water if needed to prevent sticking to the bottom. Once the rice and barley are cooked turn off the heat and stir though the sugar, vanilla, nutmeg and another 3 cups cold water.
• Remove the cinnamon sticks and blend in batches.
• Pass the blended liquid through a strainer into a large bowl, using a spoon to press down and squeeze as much liquid out as possible. You'll end up with a bowl of thick liquid and the mushy solids that you couldn't strain any more liquid out of (put these aside in a container and eat them for breakfast as porridge, so delicious!).
• Stir the remaining water and the rice milk through the liquid that you strained out of the barley and rice. If you like you can thin it out a bit more with some more water, it's up to you.
• Makes somewhere between 2 and 3 litres.

RICE AND BARLEY PILAF

Steps:

• In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

CHILI WITH RICE AND BARLEY

Steps:

• Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
• Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.

BROWN RICE AND BARLEY

Steps:

• Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.