Tuesday, October 15, 2019


I made this rather scrumptious dish for lunch today, based on a process for pre-softening the rice (with loroco and herbs) that I've only recently picked up, and then mixing in other ingredients — here chipotles, sweetcorn, carrots, longaniza de parilla, courgettes, olives, eggs, cheddar cheese, capers, onions, cream and so on — as the final bit of cooking is done. 

Served with a sauce made from the original liquid, soy, balsamic and apple cider vinegars plus a few dollops of honey. 

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