Did you know Marisolio has a cookbook? We do! “‘Olive’ Our Recipes”. All recipes compiled and tested by our owner, Mary Lou Schuster, this book is full of delicious dishes to make. The book sells for $14.89, and will be one that you reach for time and time again. Naturally the book features many of our Marisolio Olive Oils and Balsamics, and will be a great reference when you are trying to figure out new uses for the products.
Our olive oils, balsamics and this cookbook can all be ordered online through our website www.marsiolio.com If you prefer, stop by the shop at 488 Main St. in Murphys, or give us a call at (209) 728-8853.
In honor of both Cinco de Mayo falling in the month of May, and our May theme of “Rice”, I thought it would be nice to share one of the many terrific recipes in the book. Quite appropriate for both themes is the following recipe.
Spicy Arroz Mexicano
1 cup long grain rice
1 garlic clove
1/2 tsp salt
1 small onion, chopped
2 T. Marisolio Baklouti Green Chili Olive Oil
2 tomatoes, peeled and chopped
1 cup water
1 cup chicken broth
1/2 cup frozen peas,thawed
1 carrot, peeled, diced and cooked
1/2 tsp salt
Rinse rice in hot water, then cold water. Drain and set aside. Mash garlic with salt to make a paste. Set aside. Heat Marisolio Baklouti Green Chili Olive Oil in large, heavy saucepan. add rice. Cook and stir over medium heat until lightly browned. Add onion and garlic paste. Cook and stir until onion is soft. Add tomatoes. Cook and stir until tomatoes are softened and blended into rice mixture. Add water. Cover and simmer until water is absorbed. Stir in broth, peas, carrot and 1/2 tsp salt. Cover and simmer until most of the liquid is absorbed-about 3-5 minutes. Reduce heat to low and steam until rice is tender-about 30-40 minutes.