Canarian-style Mixed Grain Rice (Ogokbap Adaptation)

Ingredients

In this adaptation, we have replaced some of the traditional Korean ingredients with Canarian counterparts to create a dish that reflects the flavors of the Canary Islands. The original Ogokbap typically uses short-grain rice, but we have incorporated Canarian rice varieties, such as Bomba or Arroz Negro, to add a local touch. Additionally, we have infused the dish with Canarian spices, such as pimentón (smoked paprika) and cilantro, to enhance the Canarian flavor profile. We alse have the original recipe for Ogokbap, so you can check it out.

• 1 cup (200g) Canarian rice (Bomba or Arroz Negro) 1 cup (200g) Canarian rice (Bomba or Arroz Negro)
• 1/2 cup (100g) barley 1/2 cup (100g) barley
• 1/2 cup (100g) corn kernels 1/2 cup (100g) corn kernels
• 1/4 cup (50g) red kidney beans 1/4 cup (50g) red kidney beans
• 1/4 cup (50g) green peas 1/4 cup (50g) green peas
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon pimentón (smoked paprika) 1 teaspoon pimentón (smoked paprika)
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 63g, 4g
• Protein: 9g
• Fiber: 8g
• Salt: 1.2g

Preparation

1. 1.
   Rinse the Canarian rice, barley, and red kidney beans under cold water.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Canarian rice, barley, corn kernels, red kidney beans, and green peas to the pot. Stir well to combine.
4. 4.
   Sprinkle the pimentón, cumin, turmeric, salt, and black pepper over the grains. Mix until evenly coated.
5. 5.
   Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the grains are tender and the liquid is absorbed.
6. 6.
   Remove the pot from heat and let it sit, covered, for 5 minutes.
7. 7.
   Fluff the Canarian-style Mixed Grain Rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Canarian rice — Make sure to rinse the rice thoroughly before cooking to remove any excess starch and achieve a fluffy texture.
• Pimentón (smoked paprika) — Use a high-quality pimentón for an authentic Canarian flavor. Adjust the amount according to your spice preference.
• Cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a milder herb flavor.

Tips & Tricks

• For added flavor, you can sauté the grains in olive oil before adding the broth.
• Customize the dish by adding diced bell peppers or carrots for extra color and texture.
• Serve the Canarian-style Mixed Grain Rice with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be enjoyed the next day as a delicious cold salad by adding a drizzle of olive oil and vinegar.

Serving advice

Serve the Canarian-style Mixed Grain Rice as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled fish or meat.

Presentation advice

Present the Canarian-style Mixed Grain Rice in a vibrant bowl, garnished with a sprig of fresh cilantro. The colorful grains and aromatic aroma will entice your guests.