Ingredients with Measurements:
- 1 cup of Pira (Peruvian corn)
- 4 cups of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 potato, chopped
- 1 cup of green beans, chopped
- 1 cup of peas
- 1 cup of cheese, grated
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add the Pira and let it cook for 20 minutes.
3. In a separate pan, sauté the onion and garlic until they are translucent.
4. Add the carrot, potato, green beans, and peas to the pan and sauté for 5 minutes.
5. Add the sautéed vegetables to the pot with the Pira and let it simmer for 10 minutes.
6. Add the grated cheese to the pot and stir until it is melted.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Pira can be substituted with hominy or corn kernels.
- Any type of cheese can be used.
Variations:
- Add chicken or beef for a meatier version.
- Use different vegetables such as zucchini or squash.
Tips and tricks:
- To make the Pira softer, soak it in water overnight before cooking.
- Use a vegetable peeler to peel the potato and carrot.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a side of crusty bread.
Suggested side dishes:
- A side salad or roasted vegetables.
Troubleshooting advice:
- If the Pira is too tough, let it cook for an additional 5-10 minutes.
Food safety advice:
- Make sure all vegetables are thoroughly washed before cooking.
Food history:
- Pira is a type of corn that is native to Peru and has been a staple in Peruvian cuisine for centuries.
Flavor profiles:
- This dish is savory and cheesy with a slight sweetness from the Pira.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Peruvian