Soy Stew
A hearty soy and mushroom stew simmered in a seasoned tomato sauce.
INGREDIENTS
For Arroz:
- 200 g Long grain rice
- 1/2 Onion
- 1 clove Garlic
- 1 tbsp Olive oil
- 400 ml Water
For Guisado de Soja:
- 200 g Soy beans
- 300 g Brown mushrooms
- 250 ml Tomato purée (or 4 ripe tomatoes, chopped)
- 1 Large onion
- 4 cloves Garlic
- 1 tbsp Olive oil
- 1 leaf Bay leaf
- 1 tbsp Apple cider vinegar
- Boiling water, to taste
- Soy sauce, to taste
- Parsley, to taste
- Paprika, to taste
- Wholegrain mustard, to taste
- Salt, to taste
INSTRUCTIONS
For Arroz:
- 1 Heat water.
- 2 Add olive oil to a pan and heat.
- 3 Add the onion and sauté for 2–3 minutes. Then add the garlic.
- 4 When the onion and garlic are golden, add the rice and fry for 2–3 minutes.
- 5 Pour in the 400 ml of boiling water, cook over low heat until the water is absorbed (about 7–9 minutes).
- 6 Turn off the heat and leave the pan partially covered for 10 minutes.
- 7 Fluff the rice with a fork and it’s ready to serve.
For Guisado de Soja:
- 1 Place the soy beans in a bowl, cover with hot water and soak for 15–20 minutes. Drain well and set aside.
- 2 Slice the mushrooms, and chop the onion and garlic.
- 3 In a pot, heat the olive oil and sauté the onion until translucent. Add the garlic and bay leaf.
- 4 Add the mushrooms and sauté until soft.
- 5 Stir in the soy beans, soy sauce and apple cider vinegar, mixing well. Cook for 5 minutes.
- 6 Season with parsley, paprika, wholegrain mustard, salt and black pepper.
- 7 Add the tomato purée (or chopped tomatoes) and a splash of water until the soy beans are just covered. Mix well.
- 8 Adjust the seasoning if needed.
- 9 Cover and simmer over low heat for 20 minutes.
- 10 If necessary, add more boiling water and adjust seasoning.
- 11 Serve with the rice.
