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one without travel ...

I have not visited Spain, but in my plans and my whole life I've linked some flavors and ingredients, with the country of the Old Continent. It happens with olives, though most now, I see an olive and I am stuck in a tamal, because now it is very chic a tamale with olive ... but I agree, my aunt climbs olives, capers, raisins and plums, and I love the tamale. But Christmas is over, so you have to wait several months to keep talking about tamales, the thing is now Spain.

Well, then, olives, stuffed especially the one related to "Manolos" (black olives) relations with Italy. There may be many other countries use them, but on this side of the pond always have put that idea in the chuppah.

So when someone prepares a recipe and puts tomatoes, olives and chile peppers, automatically baptized "Mediterranean." oh so fancy sounding "chile pepper" and grandmothers did ALWAYS, in stuffed peppers, that is the basis to prepare ... and is also good people, is now fashionable to the Mediterranean diet, which cancer, wrinkles, etc..

I'd love to know when will be the day that we "diet policy," the old days, when being healthy and being fat was not fodongo and feel proud of that (restrictions apply, obviously there are biases medical), but all dry and marking. Have you seen the gentlemen farmers (the few that already exist) ... Tica diet is called that and yes, tired, but had plenty of exercise and called milking, veneering, have many children ...

Well, Mediterranean or policy or whatever, a few days ago I made the rice and as I had olives and others, and was baptized.

Mediterranean Rice

Ingredients for 6-8 people

5 cups of rice the day before

4 cloves garlic, minced 1 whole onion

chopped 1 sheet

laurel

1 sweet red pepper into thin strips

1 / 2 cup mushrooms (small can without water)

1 / 2 cup prepared tomato sauce

1 / 2 cup olives

halves 1 cup spinach leaves Olive oil

amount needed Salt and pepper to taste

Preparation

In a medium saucepan over medium heat and heat the oil and saute garlic until brown, add the onion jutno with bay leaf, onion crystallize chile and add the mushrooms and cook for a couple of minutes. Remove bay leaf.

Gradually add the rice and stir until well blended the "smells." Then add the tomato sauce and simmer for 5 minutes.

Add remaining ingredients and cook for 5 minutes. Rectify flavors.

Tips:

olive oil can not work on high heat because if it burns, it changes its properties and is beneficial to health.

I rinse canned mushrooms and saute with the "smell" to decrease the flavor can have. If using fresh mushrooms can be incorporated into the final.

Spinach add it to the end because it cooks very quickly and it loses presence in the recipe.

españoleto us to forgive, but we traveled a bit, without permission them and was delicious.

laif Pura - JP