Photography Credit: Elise Bauer
My mother’s Spanish grain (also known as Mexican grain) is really a mandatory accompaniment to the Mexican dish we serve at our home, whether or not this’s with enchiladas or tostadas. or with steak and black beans .
This grain is us’s comfort food. My mother makes a large batch when she causes it to be, because we are able to’t get enough!
Spanish grain is basically a grain pilaf, however with southwestern flavorings. To really make it you brown the raw grain first with onions and garlic clove, after which prepare the grain in chicken broth with added tomato plants.
The browning is important towards the nutty, almost toasty flavor from the grain. And even though bouillon could be substituted with the chicken stock, nothing can beat homemade chicken stock, whose wealthy flavor is absorbed through the grain because it cooks.
Mother has perfected the skill of preparing the grain rapidly. She heats the tomato-y stock inside a separate pot as the grain is browning, after which combines the 2 to prepare while she prepares all of those other meal. You can easily allow it to be one pot should you wanted.
Spanish Grain Recipe
- Prep time: a few minutes
- Prepare time: half an hour
- Yield: Serves four to six
My mother browns the grain inside a separate pan in the pot she uses to heat the stock. Case in order to save time. You can easily brown the grain and onions, and add cold stock and tomato plants into it, provide a simmer, cover and prepare, all-in-one pot.
For those who have homemade stock. utilize it! That is what will require this Spanish grain from best to great.
Ingredients
- two tablespoons essential olive oil (may use as much as 1/4 cup)
- 1 onion, finely chopped (about 1 cup)
- 1 garlic clove clove, minced
- 2 glasses of medium or lengthy-grain white-colored grain
- 3 cups* chicken stock (or vegetable stock if vegetarian)
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomato plants, strained
- Pinch of oregano
- 1 teaspoon salt
*Look into the instructions around the grain package for that proportions of liquid to grain. They are able to vary from 1:one to two:1. In case your grain requires 2 glasses of water for each cup of grain, then with this recipe, use 4 glasses of stock for just two glasses of grain.
Method
1 Brown the grain: Heat essential olive oil in large skillet on medium/high temperature. Add some grain and stir it so the grain is gently coated using the oil. Prepare on medium high temperature, stirring frequently, until a lot of the grain has browned.
2 Add onion, garlic clove: Add some onion and prepare, stirring frequently another 3 minutes, before the onions start to soften. Add some garlic clove and prepare before the onions are translucent and softened, 1 minute more.
3 Combine broth, tomato sauce, oregano, salt, and browned grain and onions: In order to save time you are able to bring the stock to some simmer inside a separate saucepan, using the tomato sauce, oregano, and salt.
Add some browned grain towards the simmering broth (or broth towards the grain, based on which pan includes a cover). Or skip the simmering step and merely add some broth and tomato plants towards the grain.
4 Simmer, cover, prepare before the grain has absorbed the stock: Bring something to a simmer, cover the pot minimizing heat to barely conserve a low simmer. Prepare for 15-25 minutes, with respect to the kind of grain and also the instructions around the grain package. Remove from heat and let take a few minutes.
Fluff having a fork or spoon for everyone.
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Showing 4 of 158 Comments
For additional years than I choose to remember I understood a recipe almost just like this simply as Mother’s Savoury Grain. A strong family favourite, I attempted this version and loved adding the herbs.
i attempted this the very first time, you recipe, that's, also it’s good &... i've one however i’m fed up with it &... this really is lighter and that i like this &... used to do add cumin, though, and mexican oregano from penzeys, too . just great recipe &....
I love this recipe. The grain is soooo good. I loved this recipe! It had been very easy and arrived on the scene very tasty. I believe the next time, simply to observe how it comes down out, I'll add a little saffron. However, without them, it had been amazing. I made use of the tomato paste also it labored well. Loved it! Just recipe.
Hey Elise Bauer. I've chose to make this recipe 5 or 6 occasions. As well as can make this recipe today during the night. This method is foolproof and attractive. Many thanks for that given making steps.
I’ve chose to make this three occasions now and tonight can make four. The process is foolproof (I'd know) and scrumptious. The only real minor tweak I make is by using achiote oil to brown the grain for some extra color and flavor.
Thanks to you for that tip. A great side dish and simple.