Tag Archives: whole grain rice

Provençal Rice

21 Sep

With my stove out of commission for a few weeks, I resorted to my trusted friend the rice cooker to help me out in the kitchen.

This is a dish I used to order a lot as accompaniment when I used to eat at La Parrilla Argentina, a “fast food” joint found here in PR in mall food courts.  Never been to Argentina, it’s still in my to-travel list, but apparently this is a popular side dish too.  The name is “french” but that’s the way the named it at La Parrilla, I guess because it uses parsley and garlic.

It’s easy to make, delicious and you don’t need to occupy a stove range when making it.  I usually set the rice cooker and then go off to take a shower, meditate, and do other stuff without having to tend to the food itself.  Rice cookers are the best invention ever…

 Arroz Provencal


1 cup of whole grain, brown Texmati rice (I use the measure in my rice cooker… so I am not completely sure if my “cup” is the same size as yours)
1 tbs sofrito or  2 cloves of garlic, chopped
¼ cup minced flat leaf Italian parsley
½ cup grated Parmesan cheese
Olive oil


  1. Measure rice and wash well.
  2. Place in the rice cooker and fill with rice with about ¼ more than the rice cooker lines say.  Brown Texmati rice needs a bit more water than regular white rice.
  3. Add the sofrito, salt and olive oil to taste. Mix it all in a bit.  I usually pour about 1 tsp to 2 tsp of oil.  I learned to do this by “eyeballing” it.  Cover and turn the rice cooker on.
  4. In my rice cooker, when the chime goes off, I still need to let it rest for about 10-15 more minutes to make sure the steam finish cooking the rice.  After this time has passed, fluff the rice with a fork and stir in the parsley and the parmesan cheese.
  5. Let the flavors meld for about 5-10 minutes more and serve.


I had this rice with a tomato and avocado salad and french fries.  YUM!!

Rice and Soy Picadillo

7 Mar

This is a staple of Latin cuisine…  made the vegetarian way.    This is also another way to use they Soy Picadillo recipe I gave you guys a few weeks ago.

It’s amazing, but I have several non-vegetarian friends who regularly ask me to make this Soy Picadillo for them and their families.  They tell me they love to eat it as a filling for lasagna, on top of a baked potato, as an appetizer in “barquillitos”.  But the most popular way of eating it is on top of white rice… I still have not been able to convenience them to change to whole grain rice, but one has to pick their battles.  They’re eating soy picadillo already!!!!



Soy Picadillo recipe here
Whole Grain Rice


Serve with a side salad and sweet plantains…  traditional Puerto Rican fare at its best.

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