For the vegetable base
½ blanched garlic clove
60 gr leek
200 gr carrot
50 gr celery
150 gr spring onions
300 gr chick peas soaked overnight
200 gr courgette
200gr pumpkin
200 gr yellow sweet potato
3 litres of water
For the watercress puree
250 gr watercress
For the stirfry and rice
3 garlic cloves
1 green pepper
100 gr. sliced fresh cardoon mushrooms
Juice of 4 tomatoes
400 gr. bomba rice
100 gr. courgette
100 gr. carrot
100 gr. pumpkin
50 gr. cured goat-sheep cheese
100 gr. papaya cut into chunks
1.5 litres of pre-prepared vegetable stock
dessert spoon salt
dessert spoon pepper
dessert spoon Temisas oil
Previous Step
For the vegetable stock, prepare a base full of flavour starting by cutting the vegetables into julienne strips and browned, add cold water and bring to a very gentle boil. At this point, add the chickpeas, previously soaked the day before. Cook for approximately one and a half hours, skimming as often as necessary.
Main Preparation
Fry the garlic and green pepper in Temisas extra virgin olive oil and add the carrot. Then add the paprika and wet it with the tomato pulp. Add salt and pepper. Cook over a very low heat for 45 minutes.
Once the stir-fry is done, add the bomba rice and add the vegetable stock and season to taste. Add the stock little by little, stirring so that the rice opens up the grain. This procedure can take approximately 18 minutes. With 2 minutes of cooking time left, finish off the watercress puree. Cream over with cheese and finally add the virgin olive oil.
Arrange the honey rice and finish off with grated goat's cheese and a few cubes of lightly sautéed papaya and some fresh shoots.
“The dish before us today is simple and full of flavour”, Nayra Rufo explains.“The vegetables are the protagonists. The flavour of our rice will depend on their caramelisation, slow cooking and use. So cooking the stir-fry or the broth should not be rushed. The slight spiciness of the watercress, the sweetness of the papaya and the saltiness of the cheese are the elements used to achieve the desired flavour”.
“The recipe highlights the respect I have for the great work of our farmers and stockbreeders. Also the interest and creativity to make the most of the raw materials that our land offers, and to add value to humble products that are delicious at harvest time if they are looked after properly”, explains the Chef.
‘Dish-enhancing’ secret ingredient
Watercress from Firgas
The cultivation of watercress is an ancient tradition in the municipality of Firgas, located in the mid-altitude hills of Gran Canaria, and is closely linked to the water springs in the area.
It was a common ingredient in the island's traditional cuisine, in stews and salads. Today, the youngest restaurateurs in the municipality are giving new uses to a vegetable that has a very high nutritional value thanks to its mineral and vitamin content.
