Arroz salvaje con cebollas caramelizadas

The wildlings

The wildlings

¡Hola a todos!

Esta sencilla receta es perfecta en cualquier época del año, en invierno se puede tomar calentita acompañando una buena carne y en verano la podemos servir fría como ensalada o entrante.


  • 500 g de arroz tricolor (una mezcla de arroz integral de grano largo, basmati y salvaje)
  • Aceite de oliva virgen extra
  • 3 cebollas blancas, cortadas en juliana
  • 500 ml de vinagre balsámico
  • Agua


Colocamos el arroz en una olla grande, añadimos agua fría hasta que lo cubra y sobrepase unos 5 cm. Tapamos y llevamos a ebullición durante unos 15-20 minutos.

Colamos y pasamos por agua fría, dejándolo escurrir bien una vez más.

En una sartén grande o wok, echamos un poco de aceite de oliva y cuando esté muy caliente, añadimos la cebolla y rehogamos durante unos minutos a fuego fuerte, hasta que esté dorada. Vertemos el vinagre balsámico y seguimos cocinando hasta que reduzca y la cebolla esté caramelizada.

Finalmente, incorporamos el arroz, sazonamos con sal y removemos bien.
¡Que aproveche!


Wild rice with caramelized onions and balsamic vinegar

The wildlings

The wildlings

While my mom is in town a rarely cook, she takes care of everything. I miss her already…

Last month she made stuffed Peppers, and as a side dish I made a batch of wild rice with caramelized onions and balsamic vinegar.

Mom’s recipe I’ll post soon, but today I’m sharing this simple recipe as an amuse-bouche.



  • 500 g of wild rice mix, made up of wild rice, two kinds of brown rice, and red rice.
  • Extra virgin olive oil
  • 3 white onions cut into julienne
  • 500 ml balsamic vinegar.
  • Water


Put the rice in a large pot, add cold water until it is cover and the water exceed 5 cm. Bring to a boil and cook covered for 15-20 minutes.

Strain and wash with cold water, letting it drain well again.

In a large skillet or a wok, pour a bit of olive oil and when it is hot, add the onion and sauté for a few minutes on high heat until browned. Pour the balsamic vinegar and continue to cook until reduced and the onions are caramelized.

Finally, add the rice, season with salt and stir well.

This rice is delicious hot as a side dish or it can be enjoyed cool as a salad or starter.

Take care



Yesterday we went to Rota. A small town, located in the northern tip of the Bay of Cadiz, southwest of Western Andalusia and bathed by the Atlantic.

We visited some friends to their beautiful house by the sea. This is the view from their terrace.



Their house is surrounded by tall buildings; what made me think about Stuart Little’s house (a New York City brownstone near Central Park, wedged tightly between much larger buildings on either side). An absolute jewel!

After lunch we took a walk to “Los Corrales”. Plots in the sea, made with stones stranded perfectly together. In the high tide the fish is enclosed and at low tide, they stay in wich makes easy their capture by fishermen.
Nowadays the Corrales are out of use for professional fishermen, but the birds and the kids enjoy it very much. Like Fernando here


Rota is also very popular for its naval station, a Spanish naval base commanded by a Spanish Rear Admiral and fully funded by the United States of America. Described by the US Navy as the “Gateway to the Mediterranean”.
Its influence in the town is very distinctive, but without losing its identity as a Spanish southern town.
Here are a few more pics from yesterday,


View from los Corrales to el Puerto de Cadiz


Los Corrales


A cruise on its way to...

Enjoy and take care!
PS.: sorry about the quality of the pictures. I’m working with my phone, so I can use the pics immediately.

Happy fourth of July!

I took these at Grand Central Terminal and liberty island (or was it Ellis?) in NY last month.
Great country. Happy 4th of July!



Langostinos a la plancha


                      Grilled Prawns


Fried cuttlefish


Fried boquerones



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